Steamed Mussels in Thai Curry Sauce Recipe

Name: Steamed Mussels in Thai Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups); 1 teaspoon Thai red curry paste**; 1 cup chicken stock or canned low-salt chicken broth; 1/2 cup (packed) fresh basil leaves; 2 stalks lemongrass,** trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel; 1/4 cup fresh lime juice; 2 tablespoons fish sauce (nam pla)**; 3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel; 2 tablespoons peanut oil; 3 pounds mussels, scrubbed, debearded; 4 plum tomatoes, diced (about 1 cup); 1/2 cup chopped fresh cilantro

Servings: persons

2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups)
1 teaspoon Thai red curry paste**
1 cup chicken stock or canned low-salt chicken broth
1/2 cup (packed) fresh basil leaves
2 stalks lemongrass,** trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
1/4 cup fresh lime juice
2 tablespoons fish sauce (nam pla)**
3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel
2 tablespoons peanut oil
3 pounds mussels, scrubbed, debearded
4 plum tomatoes, diced (about 1 cup)
1/2 cup chopped fresh cilantro

1
Bring coconut milk to boil in heavy large saucepan.
2
Reduce heat to medium; add curry paste and whisk until dissolved.
3
Add next 6 ingredients.
4
Simmer uncovered 10 minutes.
5
Strain into bowl.
6
Heat peanut oil in large deep skillet over high heat.
7
Add mussels.
8
Saute 2 minutes.
9
Add strained curry sauce.
10
Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open).
11
Transfer to large serving bowl.
12
Sprinkle with tomatoes and cilantro and serve.
13
Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.
14
** Available at Asian markets and in the Asian foods section of some supermarkets.

245

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 12 ingredients. The key ingredients include: 2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups), 1 teaspoon Thai red curry paste**, 1 cup chicken stock or canned low-salt chicken broth, 1/2 cup (packed) fresh basil leaves, and more.

Yes, Steamed 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!

Steamed Mussels in Thai Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions