Thai-Style Mussels with Coconut, Green Curry and Herbs

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Broth:

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

Mussels:

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

Directions

  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.
Coconut Curry with Mussels and Clams
PREMIUM
22m Easy 100%
CLASS
Thai Coconut Pumpkin Soup
PREMIUM
24m Easy 96%
CLASS
Spicy Soft Tofu Stew
PREMIUM
17m Intermediate 100%
CLASS