Description
A vibrant and flavorful Thai-style mussels recipe cooked in a fragrant red curry broth with ginger, garlic, and a touch of sweetness, served fresh with lime wedges and cilantro for a refreshing finish.
Ingredients
Broth and Seasoning
- 4 cups vegetable stock (low sodium or no salt added)
- 3 tbsp Thai red curry paste
- 2 tbsp ginger (minced)
- 2 garlic cloves (minced)
- 2 tbsp fish sauce
- 1 tbsp coconut sugar
Main Ingredient
- 1 lb fresh blue mussels
Garnish
- 2 limes (cut into wedges)
- 2 tbsp cilantro (chopped)
Instructions
- Prepare the Broth: In a large saucepan over medium heat, combine the vegetable stock, Thai red curry paste, minced ginger, minced garlic, fish sauce, and coconut sugar. Stir well and bring the mixture to a gentle boil, allowing the flavors to meld together.
- Cook the Mussels: Add the fresh blue mussels to the boiling broth. Cover the saucepan with a lid and cook the mussels for about 5 minutes, or until all the mussels have opened up, indicating they are fully cooked.
- Finish and Serve: Remove the saucepan from heat. Sprinkle the cooked mussels with chopped cilantro for a fresh herbaceous touch. Serve immediately with lime wedges on the side to squeeze over the mussels for added zest.
Notes
- Discard any mussels that do not open after cooking as they may be unsafe to eat.
- You can substitute fish sauce with soy sauce for a vegetarian option, though it will alter the flavor.
- Adjust the amount of Thai red curry paste based on preferred spice level.
- Serve with crusty bread or steamed jasmine rice to soak up the delicious broth.
- Ensure mussels are thoroughly cleaned and debearded before cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
