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    You are in: Home / Recipes / Thai Steamed Mussels Recipe
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    Thai Steamed Mussels

    Average Rating:

     12 Total Reviews

    Showing 1-12 of 12

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    • on August 22, 2009

      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!

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    • on March 16, 2009

      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.

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    • on October 04, 2007

      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.

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    • on September 26, 2006

      I have made this recipe (with my variations) 3 or 4 times, and it always impresses. I am not a big "measurer" but I tend to add a few extra splashes of white wine and lime juice than is called for, I use "lite" coconut milk, I add at least a tablespoon-full of minced/fresh ginger, I usually use green curry paste instead of red (personal preference), and I add a generous splash of a fine white wine vinegar, and a spoonfull of minced (fresh) hot chillies (I like a serious "kick" in my curry). This is the perfect foundation receipe for thai-curry mussels!

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    • on July 11, 2006

      We really loved this. We tried it with clams instead of mussels, and had lots of French bread to soak up the sauce.

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    • on June 28, 2006

      Quite a different way to cook mussels and a nice change from tomato based recipes. I served over rice. Thanks for posting, very enjoyable.

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    • on June 25, 2006

      I used 3 pounds of mussels that really filled my large wok I can`t see 5 pounds of mussels in any pot!It was hard to stir 3 pounds. I enjoyed these made with brown sugar and I used basil in place of cilantro because I`d have to eat all 3 pounds myself. But with basil DH helped me and we had plenty left over. Thanks for yumminess!

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    • on May 12, 2006

      The tastes are excellent complements to the mussels! I did reduce the lime as suggested by another reviewer - 2 limes (about 1/4 cup juice) and it was perfect. Very quick and easy recipe too!

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    • on November 07, 2004

      Loved these! I served as an appetizer and saved the juice, as suggested, which I used over rice and shrimp.

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    • on May 22, 2004

      excellent! save the broth - throw in some veggies, meat/fish of choice- and it's another meal.

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    • on March 18, 2004

      My DH loves Mussels and spicey food so he really enjoyed this dish.Thanks

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    • on November 12, 2003

      Perfect! Spicy and good for my cold! We had 2 lbs of mussels for the 2 of us, but I made the full amount of broth (save the curry, I'm notorious for using to much curry paste so it is too hot to eat so I kept it to 1/2 T.). Thought it was a little on the lime-y side so I might skip the wedges or reduce the lime juice a tad next time, but I really liked it!

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    Nutritional Facts for Thai Steamed Mussels

    Serving Size: 1 (481 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 483.0
     
    Calories from Fat 203
    42%
    Total Fat 22.6 g
    34%
    Saturated Fat 14.1 g
    70%
    Cholesterol 105.8 mg
    35%
    Sodium 1325.0 mg
    55%
    Total Carbohydrate 20.3 g
    6%
    Dietary Fiber 0.2 g
    1%
    Sugars 2.6 g
    10%
    Protein 46.7 g
    93%

    The following items or measurements are not included:

    Thai red curry paste

    Detailed Nutrition Values About Nutrition Info

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