Transport your taste buds to Thailand with this delightful Thai Coconut Curry Mussels recipe. Succulent mussels swim in a rich and aromatic coconut curry broth, creating a harmonious blend of flavors that will impress your dinner guests.
Prepare Mussels: Clean and debeard the mussels. Discard any open or damaged ones. Rinse under cold water and set aside.
2
Sauté Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
3
Add Curry Paste: Stir in Thai red curry paste and cook for another 2 minutes until fragrant.
4
Simmer Coconut Curry Base: Pour in coconut milk, fish or seafood broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer, allowing the flavors to meld for 5-7 minutes.
5
Add Mussels and Vegetables: Gently add the cleaned mussels to the pot, along with sliced red bell pepper and halved cherry tomatoes. Cover with a lid and steam for 5-7 minutes or until the mussels have opened.
6
Discard Unopened Mussels: Discard any mussels that remain closed after cooking.
7
Serve: Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.
8
Serve with Rice: Serve the Thai Coconut Curry Mussels over steamed jasmine rice.
Additional tips
Customize the level of spiciness by adjusting the amount of Thai red curry paste.
Pair with crusty bread to soak up the flavorful broth.
A splash of coconut milk right before serving adds an extra layer of richness.
This post may contain affiliate links. Please read my disclosure policy.
Ingredients
4 lbs fresh mussels, cleaned and debearded
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
1 cup fish or seafood broth
2 tablespoons soy sauce
1 tablespoon brown sugar
Juice of 1 lime
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
Fresh cilantro leaves for garnish
Steamed jasmine rice for serving
Execution
1
Prepare Mussels: Clean and debeard the mussels. Discard any open or damaged ones. Rinse under cold water and set aside.
2
Sauté Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
3
Add Curry Paste: Stir in Thai red curry paste and cook for another 2 minutes until fragrant.
4
Simmer Coconut Curry Base: Pour in coconut milk, fish or seafood broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer, allowing the flavors to meld for 5-7 minutes.
5
Add Mussels and Vegetables: Gently add the cleaned mussels to the pot, along with sliced red bell pepper and halved cherry tomatoes. Cover with a lid and steam for 5-7 minutes or until the mussels have opened.
6
Discard Unopened Mussels: Discard any mussels that remain closed after cooking.
7
Serve: Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.
8
Serve with Rice: Serve the Thai Coconut Curry Mussels over steamed jasmine rice.
Additional tips
Customize the level of spiciness by adjusting the amount of Thai red curry paste.
Pair with crusty bread to soak up the flavorful broth.
A splash of coconut milk right before serving adds an extra layer of richness.
Sarah Martinez is a food blogger, recipe developer, and passionate home cook. Her easy-to-follow and family-friendly recipes help home cooks create delicious meals with confidence. Molly’s work has been featured in Better Homes & Gardens, Taste of Home, The Kitchn, and more.
Hi, I'm Sarah Martinez. As the founder of Zucchini Recipes, I lead a talented team of recipe developers committed to creating simple and delicious recipes. We thoroughly test each recipe multiple times to ensure perfect results! Our mission is to make cooking for your family easy, delicious, and enjoyable.
