Thai-Style Steamed Mussels

    30 minutes

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

    142 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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    Reviews in English (141)


    Quick, easy and delicious. I used the Maesri Thai red curry paste. I threw in some kafir lime leaves for added fragrance. I also added some fresh red chilli to give it some heat and Thai basil instead of coriander.  -  26 Dec 2017


    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 you have some crusty Italian bread to sop it up with!!!  -  21 Jun 2008  (Review from Allrecipes USA and Canada)


    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 they steamed up perfectly with this recipe. We bought 3# for 4 people and it was way too much, though. Recommend half that.  -  21 Jan 2007  (Review from Allrecipes USA and Canada)