Thai Curry Steamed Mussels

I know, I know, more mussels.  But we *love* them, plus they’re a ridiculously fast and delicious meal for MMM.  This is a recipe/method I’ve been meaning to try and always just end up doing my mussels with some white wine, tomatoes, you know the drill.  But we really liked this, and I think next time the only thing I would do is increase the curry paste for a little more bite.  I served this over soba noodles tossed in the sauce that resulted from steaming the mussels, with roasted bok choy as a side.


•    3 pounds mussels
•    3 limes, juiced
•    1 can unsweetened coconut milk
•    1/3 cup sake
•    1 1/2 tablespoons Thai red curry paste
•    1 1/2 tablespoons minced garlic
•    1 tablespoon fish sauce
•    1 tablespoon brown sugar
•    2 cups fresh cilantro sprigs

Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.

Meanwhile, bring  a salted pot of water to a boil – cook soba according to directions.  Drain and lightly rinse.  When mussels are done, remove from pot to serving bowls and add soba to the cooking liquid.  Toss to coat, cover with mussels and server.



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