This Thai mussel recipe makes a great appetizer or main course. Fresh mussels are steamed in white wine, then a basil-coconut sauce is poured over. Fresh red chillies, coriander, and more basil are sprinkled are added at the end for a seafood dish that is easy to make and tastes divine. Served with a nice wine, it makes a great dish for a romantic evening at home. From About.com
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- 2 lbs fresh mussels
- 2 inches piece galangal, grated (or ginger)
- 2 shallots
- 3 garlic cloves, sliced finely
- 1/3 cup white wine (or white cooking wine)
- 3 basil and coriander leaves (to garnish)
- 1/2 red chile, finely sliced
- 1 (15 ounce) can thick coconut milk
- 2 teaspoons ground coriander (grind them yourself in a coffee grinder for the freshest taste)
- 1/2 cup fresh coriander, including the stems
- 1 cup fresh basil leaf
- 1 tablespoon fish sauce
- 1 teaspoon shrimp paste (if unavailable, substitute with 1 more Tbsp. fish sauce)
- 1 tablespoon lime juice
- 3 kaffir lime leaves, snipped into small pieces with scissors (frozen or fresh)
- 1 tablespoon soy sauce
- 1/2 red chile, sliced (and de-seeded if you prefer less "heat")
- 1First, make the sauce. Place all sauce ingredients in a food processor. Process well.
- 2Pour a little oil into a wok or a large, deep frying pan. Add the galangal (or ginger), shallots, ginger, and garlic.
- 3Stir fry 1-2 minutes over medium-high heat, until shallots are cooked. (Note: add a little of the white wine if wok/pan becomes too dry).
- 4Add the white wine to the wok/grying pan. Add the mussels, stir well, and then cover with a lid. Allow to "steam" cook in this way for 2-3 minutes.
- 5Take off the lid and stir gently. If most of the mussels have opened, they are ready to eat. If not, try replacing the lid and allowing them to cook another minute.
- 6Remove lid and add the basil-coconut sauce. Reduce heat to low and stir gently. As soon as the sauce is warm, this dish is ready.
- 7To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with red chilli (if using), basil leaves, and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the sauce. Enjoy with a bottle of nice wine and loved one.
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Nutritional Facts for Mussels Cooked in White Wine With Thai Basil Coconut Sauce
Serving Size: 1 (404 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 451.1
- Calories from Fat 225
- Total Fat 25.0 g
- Saturated Fat 18.4 g
- Cholesterol 63.5 mg
- Sodium 1308.9 mg
- Total Carbohydrate 23.3 g
- Dietary Fiber 3.6 g
- Sugars 8.0 g
- Protein 31.7 g
The following items or measurements are not included:
kaffir lime leaves