Thai Mussels To Die For

By • January 9, 2014 4 Comments

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Author Notes: You will want to have PLENTY of good crusty bread on hand to sop up every last drop of this amazing sauce!NY Momma & Foodie

Serves 5

  • 5 pounds mussels, debearded and scrubbed
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 3-4 limes, squeezed to make approx.1/3 cup juice
  • 1 tablespoon minced garlic
  • 1 tablespoon sugar
  • 1/3 cup dry white wine
  • 1 13.5 oz can unsweetened coconut milk
  • 2 cups chopped cilantro
  • 2 additional limes, quartered
  • LOTS of crusty bread!
  1. Combine all sauce ingredients (red curry paste through coconut milk) in a large stock pot and stir well, making sure sugar and curry paste are nicely dissolved.
  2. Bring to a boil over high heat and boil for 2 minutes.
  3. Add mussels. Cover and cook, stirring every now and then, until mussels open - 6 - 8 minutes.
  4. Remove from heat and discard any unopened mussels. Add in the cilantro and toss to combine.
  5. Dump into a nice big serving dish and serve with crusty bread and lime wedges. I think it's fun and communal to set out a big basket of crusty bread and just let your guests all hover over the serving dish, dunking bread and picking out mussels!
  6. NOTE: The sauce is phenomenal - you won't want to miss a drop; you could also pour over steamed brown or white rice for a bright, hearty and satisfying dish.

More Great Recipes: Fish & Seafood|Entrees

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