Steamed Mussels in Thai Coconut Curry Broth
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Prep Time:30 Minutes
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Cook Time:PT45M15 Minutes
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Yield:4-6 Servings
- 3 stalks lemongrass
- 2 tablespoons coconut or vegetable oil
- 2 medium red onions, sliced
- 2 cloves garlic, chopped
- 2 teaspoons grated ginger
- 1 Thai chile, seeds removed and finely chopped
- ¼ cup + 2 tablespoons chopped cilantro, divided
- Zest and juice of 1 lime
- Zest and juice of 1 orange
- ¾ cup coconut milk
- 2 tablespoons red, panang or green curry paste
- 3 pounds mussels, bearded and scrubbed
- Salt or fish sauce to taste
- Pinch of sugar to taste
- 2 tablespoons sliced Thai basil, optional
- 3 stalks lemongrass
- 25.56g coconut or vegetable oil
- 2 medium red onions, sliced
- 2 cloves garlic, chopped
- 8.52g grated ginger
- 1 Thai chile, seeds removed and finely chopped
- 59.15ml + 2 tablespoons chopped cilantro, divided
- Zest and juice of 1 lime
- Zest and juice of 1 orange
- 177.44ml coconut milk
- 25.56g red, panang or green curry paste
- 1360.78g mussels, bearded and scrubbed
- Salt or fish sauce to taste
- Pinch of sugar to taste
- 25.56g sliced Thai basil, optional
Bursting with the bright flavors of Thai curries, this one-pot dish comes together so fast and easily it’ll be your go-to for impressing your friends and family! Try serving these with some rustic fries on the side for a spin on the French classic Moules Frites.
Remove tough outer layers of lemongrass, chop into 3-inch pieces and gently smash with the side of a chef knife to release oils.
Gently tap any open mussels on counter. Discard any that do not close when tapped, and any that are cracked or broken.
Heat oil on medium-high heat in a large deep skillet with a tight fitting lid. Add onions and sauté for 2 minutes. Add garlic, ginger, chile, lemongrass, 2 tablespoons cilantro and citrus zests. Sauté for 1 minute then add coconut milk, curry paste and mussels. Cover and steam for 5-7 minutes, gently shaking pan once or twice to distribute mussels.
When all mussels have opened (remove any that do not open in a reasonable amount of time), add the citrus juices, stir gently and remove from heat. Taste and adjust seasoning with salt or fish sauce and/or pinch of sugar if needed. Garnish with remaining cilantro and Thai basil (if using) and serve.