Description
Thai Coconut Mussels is a quick and flavorful seafood dish featuring fresh mussels steamed in a rich coconut milk broth infused with aromatic Thai red curry paste, garlic, ginger, and lime juice. This dish offers a perfect balance of savory, spicy, and tangy flavors, garnished with fresh cilantro and green onions, ideal to serve as an appetizer or main course in under 30 minutes.
Ingredients
Scale
Mussels
- 1 lb fresh mussels, cleaned and rinsed
Broth & Vegetables
- 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
Garnish
- Chopped cilantro
- Chopped green onion
Instructions
- Prepare the Mussels: Clean and rinse the mussels thoroughly by scrubbing their shells under cold water. Discard any mussels that are cracked or remain open after tapping. Remove the beard (hair-like threads) from each mussel before cooking to ensure safety and cleanliness.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced yellow onion and red bell pepper and cook for 7-8 minutes until softened and translucent. Season with salt and pepper to enhance the natural flavors of the vegetables.
- Add Garlic and Spices: Stir in the minced garlic and cook for 30 seconds until fragrant. Add ginger paste and red Thai curry paste, stirring for about 1 minute to release the aromatic oils from the curry paste.
- Make the Coconut Broth: Pour in the full-fat coconut milk and stir well to combine with the vegetables and spices. Add lime juice, salt, and pepper to taste. Bring the mixture to a gentle boil, allowing the flavors to meld and the broth to thicken slightly.
- Steam the Mussels: Add the cleaned mussels to the pot and stir to coat them evenly in the coconut broth. Cover the pot with a lid and steam the mussels for 4-5 minutes, or until they have fully opened. Remove each mussel as it opens and discard any that remain closed after cooking.
- Serve: Transfer the steamed mussels along with the flavorful coconut broth into a large serving bowl. Garnish with freshly chopped cilantro and green onions. Serve immediately with crusty bread or steamed rice for soaking up the delicious broth.
Notes
- Ensure mussels are fresh and alive before cooking; discard any cracked or permanently closed mussels.
- Adjust the amount of red Thai curry paste based on your preferred spice level.
- Use full-fat coconut milk for a richer and creamier broth.
- Removing the mussels promptly as they open prevents overcooking and toughness.
- Serve with crusty bread or rice to fully enjoy the flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai coconut mussels, seafood recipe, coconut broth, red curry paste, steamed mussels, Thai cuisine, easy seafood dish, coconut milk curry
