Mussels in Thai Red Curry Broth
There may be other ways to prepare mussels, but this will always be my choice.
Fresh mussels steamed in a fragrant coconut milk broth flavored with Thai red curry paste, lime, and fish sauce. Fast, aromatic, and intensely satisfying.
Ingredients
- 2 pounds fresh mussels, scrubbed and de-bearded
- 2 tablespoons fresh lime juice
- 1/2 (13.5-ounce) can unsweetened coconut milk
- 2 tablespoons dry white wine
- 2 teaspoons Thai red curry paste
- 2 teaspoons minced garlic
- 1 teaspoon Asian fish sauce
- A small handful of sliced scallions (green tops), or Thai basil for a more aromatic finish
Method
- In a large stockpot or Japanese Donabe pot, combine lime juice, coconut milk, white wine, red curry paste, garlic, and fish sauce.
- Bring to a boil over high heat, stirring to dissolve the curry paste fully.
- Boil for 2 minutes to bloom the aromatics.
- Add the mussels, cover, and cook, stirring occasionally, until the mussels open, 5–8 minutes.
- Discard any unopened mussels.
- Transfer mussels and broth to a serving bowl and toss with chopped cilantro before serving.
Serve with a squeeze of fresh lime.
Storage
- Refrigeration: Store cooled mussels in broth for up to 1 day.
- Freezing: Not recommended.
- Reheating: Gently warm over low heat just until heated through; do not boil.