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Spicy Steamed Mussels Recipe

Spicy Steamed Mussels

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Average Rating:

Total Reviews: 11

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  • on April 01, 2012

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    OMG! These mussels were the best! I made them for my family, and my son does not like seafood, but he ate these mussels. The sauce was so awesome. I don't know what was better the mussels, or sopping up the sauce with the bread. If your looking for a great mussel recipe, go with this one.

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  • on October 08, 2011

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    I love mussels and so does my brother. I made these for him and his wife and a couple other people, and it was amazing. I doubled the sauce and used coconut milk instead of cream because I had it, and we polished it all off, sopping up the sauce with the bread until we were ready to burst at the seams. Will make this again for my folks who are huge seafood eaters. This sauce would likely also be fantastic for poaching meaty seafood like halibut or sea bass, if you aren't a shellfish fancier. Maybe even chicken for the fish-haters out there. Give it a try. Not too spicy, not too bland. A great, easy thai-spice recipe.

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  • on August 20, 2011

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    This was out of this world! Served with warm french bread to soak up the wonderful sauce. I make this dish about once a month!

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  • on June 09, 2011

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    MY WIFE & I LOVE MUSSELS . WHEN WE SAW GUY'S RECIPE WE KNEW IT HAD TO BE MADE. MY WIFE IS NOT THE BIGGEST FAN OF CURRY BUT WHEN THIS DISH WAS DONE , SHE JUST FELL IN LOVE WITH IT.THE SPICES & AMOUNT OF HEAT WERE PERFECT . THIS DISH IS A KEEPER.

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  • on April 08, 2011

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    Good, but not as tasteful as I thought it would be but very easy to do.

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  • on January 16, 2011

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    Off the charts good.

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  • on July 07, 2010

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    Totally da bomb! I have tried many yellow curry recipes for mussels, and this recipe has that flavor and MORE! I made it per recipe a few nights ago as an appetizer. We liked it so much I made it again just last night for dinner. The only thing I did was upped the Curry to 2 teaspoons we like the spice and I left the seeds and ribs in the chiles too. The trick though. This time after cooking the mussels, I let the pot cool for a few minutes and threw it into the food processor, whirled it around and added the cream to that. It was perfect, this way there weren't any big chunks of ginger or anything, yummy, yummy dunkability! Enjoy. Awesome recipe Guy :

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  • on March 27, 2010

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    I had never made mussels before and chose this recipe to start. What a great decision. This was the most succulent, tasty dish I have had in a long time. I was unable to find Ciabata bread and used Foccacia instead. I also used the entire serrano peppers to get more spice. This will definitely be a regular dish for us.

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  • on July 11, 2009

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    I generally wouldn't make a recipe for shellfish with this many ingredients, but it sounded like something my husband would love. It was Fa-Bu-Lous. A taste of Thai, a little spicy, these mussels made both of us very happy!

    Agree with previous commenter that these are not spicy--there is a bit of heat and that's it. I don't like things too spicy and I loved these. If you want something very spicy you will have to adjust the seasonings.

    I'm trying to decide if I should make these again tomorrow or wait 2 days.

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  • on May 16, 2009

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    This is a good recipe, and the mussels and sauce both were very tasty, but I didn't get the heat. Next time, I would add crushed red pepper, leave the seeds and ribs in the serranos, and up the curry a little. But it's a good base, as is.

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