Spicy Coconut Mussels
Dive into the vibrant flavors of the sea with this Spicy Coconut Mussels recipe, a perfect fusion of bold Thai-inspired spices and creamy coconut goodness. Fresh mussels are steamed to perfection in a fragrant broth of coconut milk, Thai red curry paste, and a hint of lime, creating a rich, spicy base that's balanced with aromatic garlic, ginger, and cilantro. With just 30 minutes from prep to table, this dish is a quick and impressive way to transport your taste buds to exotic shores. Serve it with crusty bread or steamed jasmine rice to soak up every drop of the irresistible sauce. This recipe is ideal for seafood lovers seeking a spicy, flavorful twist for dinner or entertaining. Keywords: spicy coconut mussels, Thai curry mussels, coconut milk sauce, quick seafood recipe.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons vegetable oil
- 2 medium, finely chopped shallot
- 3 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 1 teaspoon red chili flakes
- 1.5 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 0.25 cup, chopped cilantro
- 2 stalks, thinly sliced green onions
- 1 teaspoon sugar
- 0.5 cup water
Instructions
Start by cleaning and debearding the mussels. Discard any mussels that are cracked or do not close when tapped.
Heat the vegetable oil in a large, deep pot over medium heat.
Add the chopped shallots and cook for 2-3 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, and red chili flakes. Cook for an additional 1-2 minutes until fragrant.
Add the Thai red curry paste and cook for 1 minute to release its flavors.
Pour in the coconut milk, water, fish sauce, lime juice, and sugar. Stir to combine all ingredients into a smooth broth.
Bring the mixture to a gentle simmer. Taste and adjust the seasoning with more fish sauce or lime juice as necessary.
Add the mussels to the pot and cover with a lid. Increase the heat to medium-high and let the mussels cook for 5-7 minutes, or until they open up. Stir occasionally to ensure even cooking.
Discard any mussels that do not open after cooking.
Remove the pot from the heat and stir in the chopped cilantro and green onions.
Serve the mussels immediately in bowls, ladling the flavorful coconut broth over the top. Accompany with crusty bread or steamed rice to soak up the sauce.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 41.0 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 739 mg | 57% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 4303 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.
