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Recipes|Featured Main

Steamed Mussels in Thai Coconut Curry Broth

Steamed Mussels in Thai Coconut Curry Broth

Difficulty Level: Intermediate
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT45M
    15 Minutes
  • Yield:
    4-6 Servings
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.
Ingredients
  • 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.

Preparation
STEP 1

Remove tough outer layers of lemongrass, chop into 3-inch pieces and gently smash with the side of a chef knife to release oils.

STEP 2

Gently tap any open mussels on counter. Discard any that do not close when tapped, and any that are cracked or broken.

STEP 3

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.

STEP 4

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.

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