Mussels and Scallops in Lemongrass Curry Broth Reci

Name: Mussels and Scallops in Lemongrass Curry Broth Recipe steamykitchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mussels; 1/2 pound bay scallops; 1 teaspoon cooking oil; 1/2 cup of Thai curry paste, divided; 4 stalks lemongrass, halved lengthwise and smashed lightly; 20 ounces seafood stock (substitute with vegetable stock); 1 tablespoon fish sauce; 1 teaspoon sugar; 14oz of good coconut milk, shake the can vigorously to mix the fat with the liquid; 3 small skeins of mung bean noodles, soaked in cold water for 5 minutes and drained; 1/4 cup Thai or regular basil leaves; 4 lime wedges

Servings: persons

2 pounds mussels
1/2 pound bay scallops
1 teaspoon cooking oil
1/2 cup of Thai curry paste, divided
4 stalks lemongrass, halved lengthwise and smashed lightly
20 ounces seafood stock (substitute with vegetable stock)
1 tablespoon fish sauce
1 teaspoon sugar
14oz of good coconut milk, shake the can vigorously to mix the fat with the liquid
3 small skeins of mung bean noodles, soaked in cold water for 5 minutes and drained
1/4 cup Thai or regular basil leaves
4 lime wedges

1
Scrub the mussels and discard any with cracked shells and or wont close when tapped gently.
2
Heat a wok or large pot on medium heat and add the cooking oil.
3
When the cooking oil is just beginning to shimmer, add in three-quarters of the curry paste and fry for 15 seconds to release its flavors.
4
Take care not to burn the curry paste.
5
Add the lemongrass, stock, fish sauce, sugar and coconut milk.
6
Turn the heat to high and bring to boil.
7
Reduce heat and simmer for 3 minutes.
8
Taste the broth and if you want a spicier broth, add the remaining curry paste.
9
If you choose to keep the broth milder, you may want to add an additional 1 teaspoon of fish sauce and a pinch of sugar.
10
Turn the heat to high and add the mussels and scallops.
11
Immediately cover with a tight fitting lid.
12
When the broth returns to a boil, lower the heat and simmer for 3 minutes.
13
Remove lid, scootch the mussels to one side, add the drained mung bean noodles and redistribute the mussels and simmer another minute uncovered.
14
Discard any mussels that didnt open.
15
Stir in basil leaves.
16
Serve with lime wedge.

314

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 2 pounds mussels, 1/2 pound bay scallops, 1 teaspoon cooking oil, 1/2 cup of Thai curry paste, divided, and more.

Yes, Mussels and Scallops in Lemongrass Curry Broth Recipe steamykitchen 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!

Mussels and Scallops in Lemongrass Curry Broth Recipe steamykitchen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions