Monk'S Mussels In Thai Curry Sauce Recipe

Name: Monk'S Mussels In Thai Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 1 stalk lemongrass, smashed and chopped; 1/2 tablespoon ginger, grated; 1 teaspoon garlic, finely minced; 2 (13 1/2 ounce) cans unsweetened coconut milk; 2 teaspoons Thai red curry paste; 1 cup clam broth or 1 cup chicken stock; 1/2 cup packed fresh basil leaf; 1 tablespoon lime zest; 1/4 cup fresh lime juice; 2 tablespoons nam pla (fishsauce); 3 lbs mussels, scrubbed, debearded; 2 small tomatoes, diced; 3 -4 tablespoons fresh cilantro, chopped

Servings: persons

1 teaspoon vegetable oil
1 stalk lemongrass, smashed and chopped
1/2 tablespoon ginger, grated
1 teaspoon garlic, finely minced
2 (13 1/2 ounce) cans unsweetened coconut milk
2 teaspoons Thai red curry paste
1 cup clam broth or 1 cup chicken stock
1/2 cup packed fresh basil leaf
1 tablespoon lime zest
1/4 cup fresh lime juice
2 tablespoons nam pla (fishsauce)
3 lbs mussels, scrubbed, debearded
2 small tomatoes, diced
3 -4 tablespoons fresh cilantro, chopped

1
**you can substitue one tablespoon mashed anchovy or paste diluted w/ sherry or wine if you don't have fish sauce.
2
Sautee garlic, lemongrass and ginger in oil for about two minutes, until fragrant but not browned.
3
Whisk in the rest of the ingredient except the mussels and about half of the cilantro and half of the basil.
4
Bring to a light simmer about 3-4 minutes
5
Add the mussels, stir and cover)
6
Cook about 4-5 minutes until mussels open (throw away any that don't open after 5 mins of cooking).
7
Remove mussles from the broth and into a large serving bowl, Strain broth over top of the mussels and sprinkle with remaining cilanto.and basil.
8
Serve with some nice crusty bread and Belgian Fries with Bourbon dipping sauce!

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 1 stalk lemongrass, smashed and chopped, 1/2 tablespoon ginger, grated, 1 teaspoon garlic, finely minced, and more.

Yes, Monk'S Mussels In Thai Curry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Monk'S Mussels In Thai Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions