From the Yarrow Bay Grill in Kirkland, Washington.
My Private Note
Units: US | Metric
- 2 (13 1/2 ounce) cans unsweetened coconut milk (3 1/2 cups)
- 1 teaspoon Thai red curry paste
- 1 cup chicken stock or 1 cup canned low sodium chicken broth
- 1/2 cup packed fresh basil leaf
- 2 stalks lemongrass, trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce (nam pla)
- 3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons lime zest
- 2 tablespoons peanut oil
- 3 lbs mussels, scrubbed, debearded
- 4 plum tomatoes, diced (about 1 cup)
- 1/2 cup chopped fresh cilantro
- 1Bring coconut milk to boil in heavy large saucepan.
- 2Reduce heat to medium; add curry paste and whisk until dissolved.
- 3Add next 6 ingredients.
- 4Simmer uncovered 10 minutes.
- 5Strain into bowl.
- 6Heat peanut oil in large deep skillet over high heat.
- 7Add mussels.
- 8Sauté 2 minutes.
- 9Add strained curry sauce.
- 10Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open).
- 11Transfer to large serving bowl.
- 12Sprinkle with tomatoes and cilantro and serve.
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Nutritional Facts for Steamed Mussels in Thai Curry Sauce
Serving Size: 1 (461 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 514.2
- Calories from Fat 336
- Total Fat 37.4 g
- Saturated Fat 26.0 g
- Cholesterol 64.8 mg
- Sodium 1198.1 mg
- Total Carbohydrate 16.2 g
- Dietary Fiber 0.6 g
- Sugars 2.1 g
- Protein 31.4 g
The following items or measurements are not included:
Thai red curry paste
kaffir lime leaves