Thai Coconut Curry Mussels

Thai Coconut Curry Mussels

• 15 ingredients
• 8 steps
• Seafood

Ingredients

• 4 lbs fresh mussels, cleaned and debearded
• 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
• Juice of 1 lime
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• Fresh cilantro leaves for garnish
• Steamed jasmine rice for serving

Instructions

1. Prepare Mussels: Clean and debeard the mussels. Discard any open or damaged ones. Rinse under cold water and set aside.
2. Sauté Aromatics: 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.
3. Add Curry Paste: Stir in Thai red curry paste and cook for another 2 minutes until fragrant.
4. Simmer Coconut Curry Base: 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.
5. Add Mussels and Vegetables: 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.
6. Discard Unopened Mussels: Discard any mussels that remain closed after cooking.
7. Serve: Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.
8. Serve with Rice: Serve the Thai Coconut Curry Mussels over steamed jasmine rice.

Tips

• 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.