Name: Thai Coconut Mussels Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 lb fresh mussels, cleaned and rinsed; 1 tbsp olive oil; ¼ 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 preferred for more heat); Juice of ½ a lime; Salt and pepper to taste; Chopped cilantro; Chopped green onion

Introduction

Thai Coconut Mussels are a vibrant and easy seafood dish that comes together in under 30 minutes. Steamed in a creamy coconut broth with red curry paste, garlic, ginger, and lime, these mussels offer a delightful balance of savory and spicy flavors. Perfect as an appetizer or main, they’re both flavorful and satisfying.

A white bowl filled with a bright orange broth serves as the base layer, rich and creamy in texture. On top, there are many dark blue-black mussel shells, some open showing the orange mussel meat inside, arranged in a scattered manner across the bowl. Fresh green cilantro leaves and chopped green onions are sprinkled generously over the mussels, adding a fresh, leafy texture and color contrast. Two lime wedges with a pale green and juicy interior rest on one side of the bowl. The bowl is placed on a white marbled surface with faint gray veins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fresh mussels, cleaned and rinsed

1 tbsp olive oil

¼ 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 for more heat)

Juice of ½ a lime

Salt and pepper to taste

Chopped cilantro and green onion for garnish

Instructions

Step 1: Clean and rinse the mussels thoroughly, discarding any cracked or open ones. Remove the “beard” by pulling the hair-like threads from the shells.

Step 2: Heat olive oil in a large pot over medium heat. Add the diced onion and red bell pepper, sautéing for 7-8 minutes until soft. Season with salt and pepper.

Step 3: Stir in minced garlic and cook for 30 seconds. Add ginger paste, red curry paste, coconut milk, lime juice, salt, and pepper. Bring the mixture to a gentle boil.

Step 4: Add the mussels to the pot and stir to coat them with the broth. Cover the pot and steam for 4-5 minutes until the mussels open. Remove each mussel as it opens.

Step 5: Transfer the mussels and broth to a large serving bowl. Garnish with chopped cilantro and green onions. Serve with crusty bread or steamed rice to enjoy the flavorful broth.

Tips & Variations

Use full-fat coconut milk for a richer, creamier broth. Light coconut milk can make the sauce thinner and less flavorful.

Add an extra tablespoon of red curry paste if you prefer a spicier dish.

Serve with fresh lime wedges for an extra citrusy kick.

Try adding a handful of chopped tomatoes or spinach for added color and nutrition.

FAQs

How do I know if the mussels are fresh?

Fresh mussels should have tightly closed shells or close quickly when tapped. Avoid any with cracked shells or those that remain open after tapping, as these are not safe to eat.

Can I use frozen mussels for this recipe?

Fresh mussels are best for steaming as they open during cooking, but if using frozen mussels, thaw them completely and add them to the broth near the end of cooking since they won’t open.