Thai Curry Mussels
Dive into a bowl of bold and aromatic flavors with this Thai Curry Mussels recipe, a quick and elegant dish perfect for weeknight dinners or entertaining guests. Fresh mussels are simmered in a velvety coconut milk broth infused with Thai red curry paste, garlic, ginger, and optional lemongrass for a touch of citrusy brightness. A hint of fish sauce, brown sugar, and lime juice brings the perfect balance of savory, sweet, and tangy notes, while fresh cilantro and green onions add a vibrant finish. Ready in just 25 minutes, this dish pairs beautifully with steamed jasmine rice or crusty bread to soak up every last drop of the luscious curry broth. Whether you're a seafood lover or a fan of Thai-inspired cuisine, these curry mussels are a must-try for a flavorful, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 2 pounds mussels
- 1 can (13.5 oz) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, freshly grated
- 1 lemongrass stalk, finely chopped (optional)
- 1 red chili, finely sliced (optional, for heat)
- 2 tablespoons cilantro leaves, chopped (for garnish)
- 2 green onions, finely sliced (for garnish)
- 1 cup water
Instructions
Rinse the mussels under cold water and scrub any debris off the shells. Discard any mussels that are cracked or remain open after a light tap.
In a large pot or deep skillet, heat the vegetable oil over medium heat.
Add the minced garlic, grated ginger, and chopped lemongrass (if using). Sauté for 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for another minute to release its flavors.
Pour in the coconut milk and water, then add the fish sauce and brown sugar. Stir to combine and bring to a gentle simmer.
Add the cleaned mussels to the pot, cover with a lid, and cook for 5-7 minutes, shaking the pot occasionally, until the mussels open up. Discard any mussels that do not open.
Stir in the lime juice and red chili (if using) to the broth.
Taste the broth and adjust seasoning as needed with additional fish sauce or lime juice.
Garnish the dish with chopped cilantro and sliced green onions before serving.
Serve immediately with steamed jasmine rice or crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 34.0 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 4432 mg | 94% | |
*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.
