Thai Mussels with Jasmine Rice
Transport your taste buds to the vibrant streets of Thailand with this warmly spiced and aromatic recipe for Thai Mussels with Jasmine Rice. Tender mussels are simmered in a rich, creamy broth infused with Thai red curry paste, coconut milk, and fragrant lemongrass, creating a symphony of bold and exotic flavors. Served over fluffy, fragrant jasmine rice, this dish is the perfect balance of savory, tangy, and mildly sweet, with a touch of optional heat from fresh red chili slices. Garnished with fresh cilantro and green onions, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, it’s an easy, restaurant-quality meal perfect for seafood lovers and those craving authentic Thai cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Jasmine rice
- 1.5 cups Water
- 2 pounds Mussels
- 1 can (13.5 oz) Coconut milk
- 1 cup Chicken or vegetable broth
- 2 tablespoons Thai red curry paste
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 stalks Lemongrass stalks, trimmed and smashed
- 2 tablespoons Lime juice
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Vegetable oil
- 0.25 cup Fresh cilantro, chopped
- 2 stalks Green onions, sliced
- 1 chili Red chili, sliced (optional for heat)
- to taste Salt
Instructions
Rinse the jasmine rice in cold water until the water runs clear. Combine rice and water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for an additional 5 minutes before fluffing with a fork.
While the rice cooks, thoroughly clean and debeard the mussels under cold running water. Discard any mussels that are cracked or do not close when tapped.
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and smashed lemongrass. Sauté for 2 minutes or until fragrant.
Stir in the Thai red curry paste, cooking for another minute to release the flavors.
Add the coconut milk, broth, fish sauce, lime juice, and brown sugar to the pot. Stir to combine and bring the mixture to a gentle simmer.
Carefully add the mussels to the pot. Cover with a lid and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed after cooking.
Taste the broth and season with salt if needed. Remove the pot from heat.
To serve, place a scoop of jasmine rice into each bowl. Ladle the mussels and broth over the rice.
Garnish with chopped cilantro, sliced green onions, and red chili slices if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 8607 mg | 374% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 35.2 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 4717 mg | 100% | |
*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.
