Steamed Mussels in Thai Coconut Curry Broth
Difficulty Level: Intermediate
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Prep Time:30 Minutes
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Cook Time:PT45M15 Minutes
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Yield:4-6 Servings
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.