Thai Coconut Curry Mussels

Ingredients

4 lbs fresh mussels, cleaned and debearded

2 tablespoons vegetable oil

1 large onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons Thai red curry paste

1 can (14 oz) coconut milk

1 cup fish or seafood broth

2 tablespoons soy sauce

1 tablespoon brown sugar

Juice of 1 lime

1 red bell pepper, thinly sliced

1 cup cherry tomatoes, halved

Fresh cilantro leaves for garnish

Steamed jasmine rice for serving

Execution

Prepare Mussels: Clean and debeard the mussels. Discard any open or damaged ones. Rinse under cold water and set aside.

Sauté Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.

Add Curry Paste: Stir in Thai red curry paste and cook for another 2 minutes until fragrant.

Simmer Coconut Curry Base: Pour in coconut milk, fish or seafood broth, soy sauce, brown sugar, and lime juice. Bring the mixture to a simmer, allowing the flavors to meld for 5-7 minutes.

Add Mussels and Vegetables: Gently add the cleaned mussels to the pot, along with sliced red bell pepper and halved cherry tomatoes. Cover with a lid and steam for 5-7 minutes or until the mussels have opened.

Discarded Unopened Mussels: Discard any mussels that remain closed after cooking.

Fits: Ladle the mussels and broth into bowls. Garnish with fresh cilantro leaves.

Serve with Rice: Serve the Thai Coconut Curry Mussels over steamed jasmine rice.

Additional tips

Customize the level of spiciness by adjusting the amount of Thai red curry paste.
Pair with crusty bread to soak up the flavorful broth.
A splash of coconut milk right before serving adds an extra layer of richness.

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