Thai-Style Steamed Mussels

    This is a deliciously spicy way to prepare fresh mussels, steamed in lime and coconut milk with spices.

    126 people made this

    Serves: 6 

    • 1/3 cup (80ml) fresh lime juice
    • 410g tin coconut milk
    • 1/3 cup (80ml) dry white wine
    • 1 1/2 tablespoons Thai red curry paste
    • 1 1/2 tablespoons crushed garlic
    • 1 tablespoon Asian fish sauce
    • 1 tablespoon white sugar
    • 2.5kg fresh mussels, scrubbed and de-bearded
    • 2 cups chopped fresh coriander

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    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. Some mussels may take a bit longer to open.
    2. Remove from the heat. Pour mussels and liquid into a serving dish and toss with coriander.

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