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
You May Also Like These Other Thai Dishes:
Whitney says
Ooooo these look delicious! The color contrast is so pretty! What a great looking dish.
Sam | Ahead of Thyme says
Thanks, Whitney!
Kirsten @ Treat Yourself Sweeter says
I have to admit, I don't really eat much seafood (actually, none at all!) but Thai Red Curry?? Oh yah! These looks awesome and who can say no to fresh bread to soak up the sauce???
Sam | Ahead of Thyme says
Thanks, Kirsten! I am glad you like the recipe! 🙂
Megan says
Wow I love your blog! I would love to collaborate with you sometime and have you do a featured post of a travel themed recipe that I could feature on my website! Please let me know if you are interested.
jacqueline | i sugar coat it! says
I am a fan of both red and green curries (and all things Thai) and would definitely devour these mussels.
Charla @ That Girl Cooks Healthy says
Oh this looks too good too be true, I want to eat the entire plate. Would that be considered greedy?
Sam | Ahead of Thyme says
Haha, nope not at all! 🙂
Joy @ Joy Love Food says
I love mussels and will happily have them as a main dish as well, this sounds like a delicious preparation and the bread for dunking in the sauce is a must!