Fresh mussels simmered in a fragrant Thai coconut curry broth with lemongrass, galangal, and kaffir lime leaves, served over jasmine rice for an impressive seafood feast.
Recipe Details
Ingredients
- 1.5kg fresh mussels, cleaned and debearded
- 400ml full-fat coconut milk
- 250ml fish stock or clam juice
- 2 stalks lemongrass, bruised and cut into pieces
- 3cm piece fresh galangal, sliced
- 6 leaves kaffir lime leaves, torn
- 4 Thai shallots, sliced
- 4 cloves garlic cloves, minced
- 2 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 2-3 Thai bird's eye chilies, sliced
- 3 tbsp fresh lime juice
- 30g fresh Thai basil leaves
- 30g fresh cilantro
- 300g jasmine rice, cooked
- 2 tbsp vegetable oil
Instructions
-
Discard any mussels that are open and don't close when tapped. Rinse 1.5kg fresh mussels in cold water.
-
Heat 2 tbsp vegetable oil in a large pot or wok over medium heat. Add 4 Thai shallots and cook for 2 minutes until fragrant.
-
Add 4 cloves garlic cloves, 2 stalks lemongrass, 3cm piece fresh galangal, and 6 leaves kaffir lime leaves. Stir-fry for 1-2 minutes until aromatic.
-
Add 2 tbsp Thai red curry paste and cook for another minute, stirring constantly.
-
Pour in 400ml full-fat coconut milk and 250ml fish stock or clam juice. Bring to a gentle simmer.
-
Add 2 tbsp fish sauce, 1 tbsp palm sugar or brown sugar, and 2-3 Thai bird's eye chilies. Simmer for 5 minutes to blend flavors.
-
Increase heat to high and add mussels. Cover and cook for 5-7 minutes, shaking pot occasionally, until all mussels have opened.
-
Remove from heat and discard any unopened mussels. Stir in 3 tbsp fresh lime juice and half the 30g fresh Thai basil leaves.
-
Divide 300g jasmine rice among serving bowls. Ladle mussels and broth over rice.
-
Garnish with remaining thai basil and 30g fresh cilantro. Serve immediately.
Tips
Mussel Selection: Buy mussels the day you plan to cook them. They should smell like the ocean, not fishy. Store in the refrigerator covered with a damp towel.
Cleaning Mussels: Remove the beard by pulling it toward the hinge. Scrub shells under cold water to remove debris.
Ingredient Substitutes: If you can't find galangal, use fresh ginger. Lime zest can replace kaffir lime leaves in a pinch.
Broth Consistency: For a thinner broth, add more stock. For richness, use coconut cream instead of milk.
Serving Style: Provide empty bowls for discarded shells and finger bowls with lime water for cleaning hands.
Wine Pairing: A crisp Riesling or Albariño complements the spicy, aromatic flavors beautifully.