Thai Coconut Mussels with Red Curry Broth
A quick and aromatic Thai-style mussel dish, simmered in a creamy coconut and red curry broth, ready in just 30 minutes.
- Prep15 min
- Cook15 min
- Total30 min
- DifficultyEasy
- Servings2
This dish brings together the briny sweetness of fresh mussels with the bold, spicy flavors of Thai red curry paste and creamy coconut milk. The result is a fragrant, luscious broth that coats each mussel perfectly.
Serve it over steamed jasmine rice or with crusty bread to soak up every last drop of the sauce. It's an impressive yet effortless seafood supper for two, ideal for a weeknight treat or a casual dinner.
Ingredients
Servings
Converted amounts are rounded.
Method
- Clean the mussels: scrub the shells, remove any beards, and discard any that remain open when tapped. Finely slice the shallot and lightly bash the lemongrass stalk a few times to release its oils.
- In a deep frying pan with a lid (or a shallow flameproof casserole), heat 1 tablespoon of the thick coconut milk solids over medium heat. Add the shallot and cook for a few minutes until softened.
- Stir in the Thai red curry paste and fry for another minute until fragrant.
- Pour in the remaining coconut milk and add the lemongrass. Bring to a gentle simmer and cook for 5–8 minutes, until the sauce thickens slightly.
- Add the mussels to the pan, cover with the lid, and steam for 4–6 minutes, stirring once halfway through. The mussels are done when their shells have opened.
- Stir in the sugar, squeeze in the lime juice, and add a few dashes of fish sauce to taste. Scatter over the fresh coriander and sliced red chilli (if using). Serve immediately with jasmine rice or crusty bread.
💡 Tips
- For a richer broth, use the thick cream from the top of the coconut milk can for frying the shallot.
- Discard any mussels that remain closed after cooking.
- Adjust the fish sauce and lime juice to your taste for the perfect balance of salty and sour.
Inspired by a recipe from BBC Good Food