Red Thai Curry Mussels. This quick, easy and affordable recipe uses a store bought Red Thai Curry Paste to effortlessly infuse the broth with so much flavour!
We love mussels because they are the perfect vessel to enjoy any type of flavourful broth! The half shell mimics a spoon shape to collect the ideal mouthful of broth with the tender mussel meat.
Ingredients
- Fresh mussels
- Coconut milk
- Red Thai curry paste
- Fish stock
- Brown sugar
- Bird’s eye chilies
- Fresh ginger
- Kaffir lime leaf
- Cilantro, washed
Instructions
In a large saucepan or skillet with a lid, simmer the coconut milk and curry paste over medium heat for 5 minutes. Add the fish stock, brown sugar, chilies, ginger and lime leaf, stir and simmer for 15-20 minutes. Add the mussels to the pan, cover with a lid, raise the heat to high, and steam.
2 pounds of mussels will take 5-7 minutes to cook, but timing will vary depending on the heat, how much liquid you use, and the size & shape of the pan. Mussels are ready when shells are open and you can see the plump tender meats.
Sprinkle with the cilantro and serve with some fresh crusty bread for dipping in the wonderful broth — It’s that simple!
These mussels were served with toast for dipping, warm olives, grilled shrimp, grilled calamari and hummus with griddled veggies.
FAQ’s about preparing mussels
Remember that food safety is crucial when cooking mussels, so always ensure they are fresh, clean, and properly cooked to avoid any health risks.
Rinse the mussels under cold running water.
Scrub the shells to remove any debris or barnacles.
Pull off the beards (the thread-like fibers) from the shells.
No, mussels that remain closed after cooking should be discarded, as they may be unsafe to eat.
Equipment
These Red Thai Curry Mussels were made (and served) in my Hestan 11″ NanoBond Skillet and on my Hestan 36″ gas grill in Pacific Fog. Proud Hestan Culinary & Hestan Ambassador. Opinions in this post are my own.
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📖 Recipe
Red Thai Curry Mussels
Ingredients
- 2 pounds 907g fresh PEI mussels, rinsed and beards removed
- 13 ½ ounce 400ml can coconut milk
- 2 tablespoons 30ml red Thai curry paste (store bought)
- 1 ½ cups 355ml of fish stock (homemade, canned or cube)
- 2 tablespoons 30ml brown sugar
- 3 bird’s eye chilies sliced in half lengthwise
- 1 ½" piece of fresh ginger peeled (4cm)
- 1 kaffir lime leaf or peel from ½ a small lime
- ¼ cup fresh cilantro washed, dried and chopped
Instructions
- In a large saucepan or skillet with a lid, simmer the coconut milk and curry paste over medium heat for 5 minutes. Add the fish stock, brown sugar, chilies, ginger and lime leaf, stir and simmer for 15-20 minutes. Add the mussels to the pan, cover with a lid, raise the heat to high, and steam.
- 2 pounds of mussels will take 5 – 7 minutes to cook, but timing will vary depending on the heat, how much liquid you use, and the size & shape of the pan. Mussels are ready when shells are open and you can see the plump tender meats.
- Sprinkle with the cilantro and serve with some fresh crusty bread for dipping in the wonderful broth — It’s that simple!
- These mussels were served with toast for dipping, warm olives, grilled shrimp, grilled calamari and hummus with griddled veggies.
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