A generous serving of glossy black-shelled mussels peeking out from a coral-pink broth, garnished with verdant cilantro leaves and bright red chili slices. Shared among four earthenware bowls, emitting an appetizing warmth.

Thai-infused Mussels in Coconut and Red Curry Broth

Name: Thai-infused Mussels in Coconut and Red Curry Broth
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 lbs 2 lbs of mussels cleaned and de-bearded; 2 cans (13.5 oz each) 2 cans of coconut milk (13.5 oz each); 2 tablespoons red curry paste; 2 stalks lemongrass stalks crushed; 1 lime juice and zest; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1 red chili sliced; a handful cilantro chopped; 4 cloves garlic cloves minced; 1 onion finely chopped; 1 tablespoon vegetable oil; to taste salt

Juicy mussels simmered in aromatic Thai-infused coconut broth.

Category Main Course

Prep 20 minutes

Cook 10 minutes

Style Fusion

Technique Sauté

Diet Friendly Pescatarian

Daily recipe · October 04, 2023

A little about this dish

This recipe takes classic mussels and gives them a spicy, warming twist that perfectly captures the fusion ideal. Combining sweetness from coconut milk, a kick from the red curry and the briny sea taste of mussels, this delicious main course is a flavor-delight.

Ingredients (for 4)

2 lbs of mussels — 2 lbs — cleaned and de-bearded
2 cans of coconut milk (13.5 oz each) — 2 cans (13.5 oz each)
Red curry paste — 2 tablespoons
Lemongrass stalks — 2 stalks — crushed
Lime — 1 — juice and zest
Fish sauce — 2 tablespoons
Brown sugar — 1 tablespoon
Red chili — 1 — sliced
Cilantro — a handful — chopped
Garlic cloves — 4 cloves — minced
Onion — 1 — finely chopped
Vegetable oil — 1 tablespoon
Salt — to taste

Preparation

Step 1 — 🪔🌡🥘

Heat 1 tablespoon of vegetable oil in a large pot over medium heat
Step 2 — 🧅🥄🔥

Add 1 finely chopped onion, 4 cloves of minced garlic, and 2 tablespoons of red curry paste to the pot. Sauté until fragrant
Step 3 — 🥥🌾🍋

Pour in 2 cans of coconut milk (13.5 oz each) into the pot. Add 2 crushed lemongrass stalks, the zest of 1 lime, 1 tablespoon of brown sugar, and 2 tablespoons of fish sauce. Allowing the mixture to come to a light simmer
Step 4 — 🦪🌪🕰

Add 2 lbs of cleaned and de-bearded mussels into the pot, stir well. Cover the pot and let it cook for 6-8 minutes. The mussels should open during this time
Step 5 — 🦪🚫⚰

Discard any mussels that did not open during the cooking process
Step 6 — 🌶🍋🌿

Sprinkle 1 sliced red chili, the juice of 1 lime, and a handful of chopped cilantro just before serving

A final fox tip

This dish pairs perfectly with a crispy baguette or steamed jasmine rice on the side to soak up all the delicious broth. You can substitute mussels with clams or a shellfish of your choice. Engage kids by having them help with the cilantro chopping given an appropriate safety knife and supervision.