Thai Steamed Mussels

Thai Steamed Mussels

98
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"Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes."

Ingredients

30 m servings 484 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 24.4 g
  • 37%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 48.3 g
  • 97%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1353 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
  2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
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Reviews

98
  1. 123 Ratings

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I halved this recipe, but otherwise followed it exactly. My only complaint is that there was not enough heat. I'll add dried thai chilis next time. The sauce is so incredibly delicious. Be sure ...

We made a big pot of these for a party we had on Monday (since it was a bank holiday here)Great idea - served them with some pickled ginger and hot chilli sauce. Nice and spicy!

Simply amazing. Such an elegant and flavorful first course for a Thai dinner party. The sauce is to die for, and the cilantro is a wonderful touch. I've always been afraid of making mussels but ...

This is an awesome recipe. As the Chef who created it when I was running the kitchen at the Silver Thatch Inn in Charlottesville Va. It quickly became one of most popular appetizers and was a re...

Fantastic!, it turned out beautifully. I'm a huge fan of Cilantro and the rich curry sauce had a fair bit of heat to it aswell! I always have to remind myself though, that the mussels release a ...

This recipe rocks! We have a Belgian restaurant in town that makes great mussels and my husband liked these Thai curry mussels better than theirs! You really don't need 2 cups of cilantro--may...

this is AWESOME!!! i added a small thai chili pepper and a little ginger root to the broth, served with plain jasmine rice. SO GOOD! mussels do release a lot of liquid, so if you're like me who ...

Perfect! I originally halved the recipe because I wasn't sure my boys would like it - and then had to make more. Byrdboys were drinking the broth. Definite keeper, thank you!

I've made this so many times and it is AMAZING. Make sure you have lots of crusty bread on hand to sop up all of the delicious sauce. The cilantro adds this great coolness to go along with the...