Steamed Mussels in Curry Broth

Total Time:
20 min
10 min
10 min

8 servings as a first-course

  • 3 pounds mussels
  • 1 tablespoon vegetable oil
  • 2 medium onions, coarsely chopped
  • 1 head garlic, peeled and crushed
  • 3 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 2 cups dry white wine
  • 2 cups clam juice
  • 10 Kaffir lime leaves
  • 4 stalks lemongrass (white part only), very thinly sliced
  • 1/2 cup heavy cream
  • 1 cup (loosely packed) cilantro leaves
  • With a vegetable brush, clean the mussels under cold running water. Pull off and discard any beards. Discard any mussels with a broken shell or those that do not close when sharply tapped. Drain well.

  • In a stainless steel or coated-aluminum wok, heat the oil over medium heat. Add the onions and garlic, and stir-fry until the onion is wilted. Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic. Add the wine, clam juice, lime leaves, and lemongrass. Bring to a simmer and cook for 5 minutes. Remove the limes leaves and discard.

  • Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes. The mussels will begin to open. Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open. Add the cream and cilantro leaves to the wok, and stir to blend. Pour over the mussels and serve.

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