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.
Recipe
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
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Felesha says
I have never experimented with mussels before...never even tasted them. Looks like a tasty place to start. Thanks for sharing!
Sam | Ahead of Thyme says
No problem! You should definitely give it a try! 🙂
Mark, CompassandFork says
I'm always on the lookout for good mussel dishes. These look great. Love Thai flavorings too so I shall be making them.
Sam | Ahead of Thyme says
Great! Let me know how they turn out 🙂
April says
I don't eat a lot of seafood but your plates looks colorful and beautiful! Great Pics!
Sam | Ahead of Thyme says
Thanks!!
Tara@SimpleFood365 says
The Thai Curry sauce sounds fantastic! I've yet to find a recipe for mussels that I enjoy, but I'm definitely willing to give this a shot. It sounds yummy!
Sam | Ahead of Thyme says
Yes, try it out! You will love it 🙂
Just Jo says
I just can't bring myself to try mussels as their appearance really puts me off. But wow, your photos are really tempting me and the other ingredients are all things I love. Might be brave and try these 😉
Sam | Ahead of Thyme says
Thanks! Be brave!! They taste goood 🙂
Kathryn @ Family Food on the Table says
That red curry sauce looks amazing! I would definitely be dredging some toasty French bread through that to sop up every last drop! And while I'm not normally huge on mussels, this dish is totally changing my mind - must give them another chance!
Sam | Ahead of Thyme says
Haha, yes you must! 🙂