Thai Steamed Mussels
Immerse yourself in the vibrant flavors of Southeast Asia with this irresistible Thai Steamed Mussels recipe. Tender, freshly scrubbed mussels are steamed to perfection in a fragrant broth made with creamy coconut milk, savory red curry paste, and aromatic herbs like lemongrass and ginger. A touch of tangy lime juice, a hint of sweetness from brown sugar, and a splash of umami-rich fish sauce bring this dish to life. Finished with fresh cilantro, Thai basil, and a kick of red chili, every bite is a symphony of bold, authentic Thai flavors. Ready in just 25 minutes, this quick and easy recipe is perfect for a weeknight dinner or an elegant centerpiece when entertaining guests. Serve these mussels with crusty bread or steamed jasmine rice to soak up the deeply flavorful broth that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 lbs fresh mussels, scrubbed and debearded
- 1 cup coconut milk
- 1 cup chicken or vegetable stock
- 1 lemongrass stalk, trimmed and smashed
- 1 inch fresh ginger, thinly sliced
- 1 tablespoon red curry paste
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 1 red chili, thinly sliced
- 1 lime, juiced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh Thai basil leaves
- 2 green onions, sliced
- 1 tablespoon oil (vegetable or coconut)
Instructions
Clean the mussels thoroughly by scrubbing the shells under running water and removing the beards. Discard any that are cracked or remain open after tapping on them gently.
In a large pot or Dutch oven, heat the oil over medium heat.
Add the sliced ginger, smashed lemongrass stalk, and red curry paste to the pot. Sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and stock, stirring to combine. Add the fish sauce and brown sugar, and bring the mixture to a gentle simmer.
Add the cleaned mussels to the pot and cover with a tight-fitting lid. Steam the mussels for 5-7 minutes, or until all the shells have opened. Discard any mussels that do not open.
Squeeze the lime juice over the mussels and stir gently to coat in the fragrant broth.
Sprinkle the mussels with sliced red chili, chopped cilantro, Thai basil leaves, and green onions.
Serve immediately in bowls, ensuring each serving gets a generous helping of the broth. Pair with crusty bread or steamed jasmine rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 6724 mg | 292% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 24.7 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 568 mg | 44% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 4518 mg | 96% | |
*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.
