Thai-Style Mussels with Coconut, Green Curry and Herbs

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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1 tablespoon canola oil

2 tablespoons green curry paste

1/2 bunch Thai basil, chopped

10 makrut lime leaves, thinly sliced

1 cup heavy cream

1/2 cup coconut cream

2 teaspoons fish sauce

1/2 teaspoon kosher salt


1 tablespoon unsalted butter

2 shallots, thinly sliced

4 cloves garlic, thinly sliced

1 1/2 cups white wine

2 pounds Prince Edward Island mussels, scrubbed and debearded

Juice of 2 limes

Kosher salt

1 cup cilantro leaves

1 cup Thai basil leaves

2 Fresno chiles, minced


  1. For the broth: Heat the oil in a medium saucepan over medium heat. Toast the curry paste with the basil and lime leaves until aromatic, about 1 minute. Add the heavy cream, coconut cream, fish sauce and salt and bring to a simmer, about 10 minutes. Set aside.
  2. For the mussels: Heat the butter in a large Dutch oven over medium heat. Add the shallots and garlic and cook, stirring, until aromatic, about 2 minutes. Add the white wine and bring to a simmer. Add the reserved curry broth and return to a simmer. Add the mussels, cover and steam until the shells have opened, about 2 minutes (discard any that don't open). Add the lime juice and season with salt to taste.
  3. Divide among bowls and garnish with the cilantro, basil and chiles.
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