Mussels in Spicy Coconut Broth
Dive into the bold and exotic flavors of Mussels in Spicy Coconut Broth, a vibrant seafood dish that’s as easy to make as it is impressive to serve. Fresh mussels are simmered in a flavorful broth made with creamy coconut milk, aromatic red curry paste, and a zesty balance of lime juice, fish sauce, and brown sugar. Infused with minced ginger, garlic, and optional red chili for extra heat, this dish is an irresistible fusion of Thai-inspired ingredients. Finished with a garnish of fresh cilantro and green onions, it pairs beautifully with crusty bread or steamed rice to soak up every last drop of the rich, spicy broth. Ready in just 30 minutes, this recipe is perfect for weeknight dinners or a show-stopping addition to a dinner party menu.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 14 ounces coconut milk
- 1 cup chicken or vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon ginger, minced
- 3 units garlic cloves, minced
- 1 unit red chili, thinly sliced (optional for extra heat)
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon oil (vegetable or coconut)
- 0.25 cup fresh cilantro, chopped
- 2 units green onions, thinly sliced
- to taste salt
- to taste black pepper
Instructions
Start by cleaning the mussels: Rinse them under cold water, scrub the shells, and remove the beards (fibrous threads on the side). Discard any mussels that are cracked or don't close when tapped.
In a large pot or deep skillet, heat the oil over medium heat.
Add the minced ginger, garlic, and red chili (if using) and sauté for 1-2 minutes, until fragrant.
Stir in the red curry paste and cook for another 1 minute to release its flavors.
Pour in the coconut milk and chicken or vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
Season the broth with fish sauce, lime juice, and brown sugar, and stir well. Taste the broth and adjust seasoning with salt and pepper as needed.
Add the cleaned mussels to the pot, cover with a lid, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that don’t open.
Garnish the dish with chopped cilantro and sliced green onions for a fresh pop of flavor.
Serve the mussels and broth immediately in shallow bowls with crusty bread or steamed white rice for soaking up the delicious broth.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 7356 mg | 320% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 41.3 g | ||
| Protein | 220.1 g | 440% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 738 mg | 57% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 4324 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
