I am not a big shellfish person but mussels are my one exception. I love them in tomato sauce. I love them in a coconut curry sauce. The list goes on and on. Thai. Red. Curry. Mussels. This really doesn't need an explanation. It trumps my list of ways to cook mussels. And don't get me started on the thai red curry sauce. It is the best part of this recipe. Soak up some french bread in that? Yes, please!
Mussels are normally considered an appetizer and they look pretty impressive at a dinner party. But, in my household, we don't care about food classifications. We eat this stuff as our main course. I mean, why not? It's quick, it's easy and it's filling! The only part of this that might slow you down is the prep. It takes a while to scrub and debeard the mussels, one by one.
How to prepare mussels
First, wash and scrub the mussels: Grab a colander and place your mussels inside. Put the colander in the sink and run it under cold water. Wash each mussel using the hard side of a kitchen sponge and scrub gently in a singular motion from the clasp to the mouth to ensure that you have gotten rid of any debris on the outer shells.
Next, debeard the mussels: "Beards" are a stringy mass that are attached to the side of the mussel. Gently hold the mussel in one hand, and grab the beard with the other. Pull it towards the buttom on the the mussel where the clasp is. These "beards" have a tendency to be stubborn so pull firmly. Don't worry, you won't crack open the shell.
I like to give them one quick last rinse after everything has been debearded. Now, you are good to go!
Now, let's make this dish. Saute the tomato, ginger and garlic in butter. I can already smell that amazing aroma just talking about it. After a couple of minutes, the garlic should have softened. Add your red curry paste, coconut milk and half the cilantro. Stir well to combine and then cover and let that simmer for a couple of minutes. Next add the mussels and cover those babies up. Once the mussels open (in about 5 minutes), add the basil leaves, fish sauce and lime juice. Let the flavours fester in there for a minute. Pour into a serving bowl and throw out any mussels that do not open.
Serve hot and sprinkle the remaining cilantro on top. Don't forgot to serve with a side of french bread. For best results, slightly toast the bread before serving.
PrintRecipe
Thai Red Curry Mussels
- Total Time: 25 minutes
- Yield: 2-3 servings
- Diet: Gluten Free
Description
Show off your kitchen skills with quick and gorgeous Thai red curry mussels. Serve with a side of bread for dipping.
Ingredients
- 2 tablespoons butter
- 2 tomatoes, seeded and chopped
- 1 tablespoon garlic, pressed or minced
- ½ tablespoon ginger, grated
- 1 can lite coconut milk (14 oz.)
- 2 tablespoons thai red curry paste
- ¼ cup fresh cilantro, chopped
- 1.5 lbs. mussels, debearded and scrubbed (about 30 mussels)
- ¼ cup Thai basil leaves
- 1 tablespoon Thai fish sauce
- 1 tablespoon lime juice
- french bread for dipping (optional)
Instructions
- Melt the butter in a large wok over medium heat.
- Add the tomatoes, garlic and ginger and saute for about 2 minutes.
- Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine.
- Let simmer for a couple of minutes.
- Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5 minutes.
- Add the basil leaves, fish sauce and lime juice. Cook for another minute.
- Serve in a large bowl with a side of french bread for dipping. Sprinkle the remaining cilantro on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: Thai
Elizabeth says
Beautiful flavours here! I'm a recent convert to the wonderful world of mussels. I will have to give this a go!
Sam | Ahead of Thyme says
Thanks! Let me know how it goes!
Olivia @ Olivia's Cuisine says
Stunning photography. I don't eat sea food, but I must try your red curry sauce, maybe with chicken! 🙂
Sam | Ahead of Thyme says
Thanks, Olivia!! Yes, try it with chicken! Check out my Thai Coconut Red Curry with Prawns recipe. You can easily substitute the prawns for chicken.
Hamid says
I too gave steamed musesls a try after having them in a restaurant and I agree, they are pretty easy and easy to duplicate. So then why did I only make them once??? Thanks for the reminder and I'll pick some up next time I'm at Whole Foods. This recipe sounds so elegant. Thanks for the post.
Sam | Ahead of Thyme says
No problem! I'm glad I could remind you 🙂
Dana says
This looks delicious! Funny, because I was toying with the idea of making a red curry mussel dish tomorrow. I guess it's got to happen now!
Sam | Ahead of Thyme says
What a coincidence! I guess it's meant to be 🙂
Debi at Life Currents says
I've eaten mussels out at restaurants, but never made them at home. These look so good that I want to give it a try! Thanks!
Sam | Ahead of Thyme says
Let me know how it goes, Debi 🙂
Kathi @ Laughing Spatula says
I just started experimenting with Thai Curry Sauce and love it with the coconut milk. We eat a lot of steamed clams here in Seattle - I'll just bet I could use this!
Sam | Ahead of Thyme says
Yes, give it a try 🙂
anna @ annamayeveryday says
I love mussels, my children had them for their supper yesterday and I stood over them like a hungry vulture hoping they wouldn't finish them! Yours look like a fabulous more grown up version which I think I'll try for supper!
Sam | Ahead of Thyme says
Haha you are hilarious!!