Fresh mussels steamed in an aromatic coconut curry broth that's ready in under 20 minutes. This impressive dish combines the sweetness of coconut milk with fragrant curry for a restaurant-worthy meal that's surprisingly simple to make.
Recipe Details
Ingredients
- 1.5kg fresh mussels, cleaned and debearded
- 400ml can full-fat coconut milk
- 45ml Thai red curry paste
- 2 whole fresh limes, juiced
- 60ml fresh cilantro, chopped
Instructions
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Rinse the 1.5kg fresh mussels under cold water, discarding any that are open and don't close when tapped, or any with broken shells. Pull off any beards you find.
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In a large pot with a tight-fitting lid, combine the 400ml can full-fat coconut milk and 45ml Thai red curry paste. Whisk together over medium heat until the curry paste is fully dissolved and the mixture begins to simmer.
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Add the cleaned mussels to the pot and immediately cover with the lid. Increase heat to medium-high and cook for 5-7 minutes, shaking the pot occasionally, until all mussels have opened.
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Remove from heat and discard any mussels that haven't opened. Stir in the 2 whole fresh limes juice, reserving a few lime wedges for serving.
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Ladle the mussels and coconut curry broth into bowls, garnish with the 60ml fresh cilantro, and serve immediately with lime wedges and crusty bread for dipping.
Tips
Choosing Mussels: Look for mussels that are tightly closed or close when tapped. They should smell fresh like the ocean, not fishy. Use within 24 hours of purchase.
Cleaning Mussels: Scrub shells under cold water and remove the "beard" by pulling it firmly towards the hinge. Discard any mussels that remain open after tapping.
Curry Paste Options: Red curry paste provides medium heat. For milder, use yellow curry paste; for spicier, try green curry paste. Adjust amount to taste.
Serving Suggestions: Serve with steamed jasmine rice, crusty French bread, or rice noodles to soak up the delicious broth. A cold beer or crisp white wine pairs perfectly.
Storage: This dish is best enjoyed immediately. Leftover broth can be refrigerated for 2 days and used as a base for seafood soup, but cooked mussels should be consumed within 24 hours.
Variations: Add a tablespoon of fish sauce for deeper umami, or a teaspoon of palm sugar for subtle sweetness. Lemongrass or ginger can be added for extra aromatics.