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Thai Coconut Curry Mussels

Thai Coconut Curry Mussels

Delicious and aromatic mussels cooked in a rich coconut curry sauce, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the curry
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup fish or seafood broth
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 medium lime, juiced
For serving
  • 4 lbs fresh mussels, cleaned and debearded
  • 1 red bell pepper thinly sliced
  • 1 cup cherry tomatoes, halved
  • Fresh to taste cilantro leaves for garnish
  • Steamed to serve jasmine rice

Method
 

Preparation
  1. Clean and debeard the mussels, discarding any open or damaged ones. Rinse under cold water and set aside.
  2. In a large pot or Dutch oven, heat vegetable oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
Cooking
  1. Stir in Thai red curry paste and cook for another 2 minutes until fragrant.
  2. Pour in coconut milk, fish or seafood broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer, allowing the flavors to meld for 5-7 minutes.
  3. Gently add the cleaned mussels to the pot, along with sliced red bell pepper and halved cherry tomatoes. Cover with a lid and steam for 5-7 minutes or until the mussels have opened.
  4. Discard any mussels that remain closed after cooking.
Serving
  1. Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.
  2. Serve the Thai Coconut Curry Mussels over steamed jasmine rice.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 18gSaturated Fat: 13gSodium: 800mgFiber: 2gSugar: 4g

Notes

Customize the level of spiciness by adjusting the amount of Thai red curry paste. Pair with crusty bread to soak up the flavorful broth. A splash of coconut milk right before serving adds an extra layer of richness.
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