Thai Coconut Curry Mussels
Thai Coconut Curry Mussels are simmered in a creamy red curry coconut broth, packed with flavor and ready in 30 minutes.
Ingredients
- 2 lbs fresh mussels cleaned and debearded
- - 1 tbsp coconut oil
- - 1 shallot finely chopped
- - 3 garlic cloves minced
- - 1 tbsp fresh ginger grated
- - 1 stalk lemongrass smashed
- - 2 tbsp Thai red curry paste
- - 1 can 13.5 oz full-fat coconut milk
- - 1/2 cup chicken or vegetable broth
- - 1 tbsp fish sauce
- - 1 tsp brown sugar
- - Juice of 1 lime
- - Fresh cilantro chopped (for garnish)
- - Sliced red chili optional, for garnish
- - Crusty bread or jasmine rice for serving
Instructions
- Clean mussels, removing beards and discarding any that stay open.
- Heat coconut oil in a large pot. Sauté shallot, garlic, and ginger.
- Add lemongrass and red curry paste. Stir until fragrant.
- Add coconut milk, broth, fish sauce, brown sugar, and lime juice. Simmer 5 minutes.
- Add mussels, cover, and cook 5–7 minutes until opened. Discard any that remain closed.
- Remove lemongrass. Serve hot with cilantro, chili, and rice or bread.
Notes
- Mussels: Always check your mussels before cooking. Discard any that remain open after tapping.
- Broth: For a creamier broth, add coconut cream at the end of cooking.
- Spice Level: Adjust the amount of curry paste to suit your spice tolerance.
- Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently over low heat.