Super easy steamed mussels in a Thai red curry coconut broth – the most flavorful and delicious way to enjoy some mussels!
If I’m at a restaurant and mussels are on the menu, I’m probably going to order them. Here’s why; they make the perfect appetizer because they’re super light and won’t make you to full before dinner, unless you eat the loaf of bread they serve with them. They always come in such delicious broths.. I love how every recipe is different. I love using the empty shells as little soup bowls to sip on the broth.. anyone else? Basically, I just love mussels okay.
I recently learned that making mussels at home is extremely quick and EASY. Thank you Food Network 😉 So, I’ve been making them a lot recently. This is definitely my favorite way to cook them. My husband said these Thai coconut mussels are restaurant status.
If you’ve never cooked mussels before, here is the break down. First, go to the store and buy some mussels. I’ve found that they’re surprisingly affordable. I get them at Whole Foods or Central Market here in Texas- but a fish market would probably be prime. Don’t buy ones with cracks or are if their shell is opened. Ask them to put them in a bag with ice. Most importantly, eat them the same day you buy them.
You’re going to want to clean your mussels right before you cook them. Robbie and I have a method – I rinse one mussel at a time under cool water and he then “de-beards” the mussel. This means removing the little hair looking thing that’s on some if not most mussels. You just grab the hair looking thing (aka the beard) and pull it towards the tail end of the mussel. Make sure to throw away any cracked or opened mussels.
Check the recipe (below) for the rest of the instructions!Print
1 lb. fresh mussels, cleaned and rinsed
1 tbsp olive oil
1/4 cup yellow onion, diced
1 red bell pepper, diced
1–2 cloves garlic, minced
1 tsp ginger paste
1 (14 oz.) can full fat coconut milk
1 tbsp red Thai curry paste, add 1 extra tbsp if desired – taste before you add
juice of 1/2 a lime
salt and pepper to taste
chopped cilantro and green onion to taste
Once you clean and rinse your mussels (throw away any cracked or opened ones) immediately heat olive oil in a large pot over medium heat.
Add onion and pepper with some salt and pepper and let cook about 7-8 minutes or until softened.
Add garlic for 30 seconds, stirring around frequently.
Add coconut milk, curry paste, lime, ginger paste, salt, pepper and bring to a boil.
Once bubbling, add the mussels, stir and cover.
Let the mussels steam for about 4-5 minutes or until they’re opened. You can remove them individually as they are opening.
Add to a big bowl with the broth and garnish with chopped onion and cilantro.
Serve with bread if desired and enjoy.
*do not re-heat mussels