Thai Steamed Mussels

JanetB-KY's Note:

Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 5 lbs fresh mussels , scrubbed and debearded
• 1⁄3; cup fresh lime juice
• 1 (13 ½ ounce) can unsweetened coconut milk
• 1⁄3; cup dry white wine
• 1 ½ tablespoons Thai red curry paste
• 1 ½ tablespoons minced garlic
• 1 tablespoon asian fish sauce
• 1 tablespoon white sugar
• 2 cups chopped fresh cilantro

Directions:

1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar; stir to dissolve sugar and curry paste and bring to a boil over high heat.
2. Boil for 2 minutes then add mussels; cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
3. Remove from the heat and discard any unopened mussels; pour mussels and liquid into a serving dish and toss with cilantro.

Reviews

[kerrbear]

I am so glad my Superstore didn't have any PC Thai Green Curry Cooking sauce in a can an I had to use your recipe. I did 1/2 the whole thing and use bottled lime juice but it was still really good. I have saved the rest of the sauce to add to a curry later this week!

[CC & G]

I got this recipe from Epicurious and tried it on Saturday. I had yellow curry paste which was fine. The flavors of this are excellent, you must have a lot of bread for the sauce. I will make this one over and over again.

[Cremon]

As a person that grew up in Thailand and who has cooked Thai dishes for years, this one attracted my attention. Normally I use a green curry for seafoods, but this does seem to go well with the red. I'd definitely serve this with rice and maybe some finely sliced Thai chili peppers.