Thai Steamed Mussels
photo by Rita1652
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 5 lbs fresh mussels, scrubbed and debearded
- 1⁄3 cup fresh lime juice
- 1 (13 1/2 ounce) can unsweetened coconut milk
- 1⁄3 cup dry white wine
- 1 1⁄2 tablespoons Thai red curry paste
- 1 1⁄2 tablespoons minced garlic
- 1 tablespoon asian fish sauce
- 1 tablespoon white sugar
- 2 cups chopped fresh cilantro
directions
- 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.
- Boil for 2 minutes then add mussels; cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat and discard any unopened mussels; pour mussels and liquid into a serving dish and toss with cilantro.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
see 7 more reviews
Tweaks
-
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!
-
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!
RECIPE SUBMITTED BY
JanetB-KY
Winchester, Kentucky
<p><span style=color: #ff0000;><strong><span style=color: #800080;>I run a food blog named </span><span style=color: #000080;>www.fromcupcakestocaviar. com</span></strong></span></p>
8755397"