Spicy Thai Coconut Steamed Mussels Recipe
Spicy Thai Coconut Steamed Mussels are an easy elegant appetizer or main course for holiday meals, or special occasion meals, or everyday dining.
Steamed Thai Spicy Coconut Mussels
If you've never tried making mussels give it a try you'll be so surprised at just how easy they are to prepare & everyone will be amazed.
Ingredients
- 5 pounds fresh mussels scrubbed and debearded
- 1/3 C fresh lime juice
- 13.5 oz unsweetened coconut milk (1 can)
- 1/3 C dry white wine
- 1 1/2 T Thai red curry paste
- 1 1/2 T minced garlic
- 1 T Asian fish sauce
- 1 T white sugar
- red pepper flakes to taste
- 2 C fresh cilantro chopped
Instructions
How to Clean and Debeard Mussels
-
Most mussels in markets are now farm-raised and are pretty clean, but you should still clean them. If you purchase wild mussels they will most likely be full of sand and have seaweed or barnacles or mud on the shell.
-
Place a colander in the sink, add the mussels, and run cold water over them.
-
Using your hands or a clean scrubbing brush to rub off any debris from the outside of the shell.
-
Look for shells that are open and lightly tap on them or tap them against the sink or counter and set them aside for a minute or 2. If they close they are alive and can be added back to the rest of the mussels, if not discard prior to cooking.
-
If you have wild mussels you'll need to debeard them. The "beard" is the clump of hair-like fiber that grows out of the shell. Farm-raised mussels will typically come debearded, but you should check them and remove any stray beards.
-
To remove the beard from the mussels, grab it with your thumb and forefinger and using a back and forth movement tug it toward the hinge of the mussel shell. Remove as much of the beard as you can. Don't stress if you can remove all of it.
To Cook the Mussels
-
In a large stockpot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar.
-
Bring water to a boil over high heat, stirring to dissolve the sugar and curry paste.
-
Stir to dissolve sugar and curry paste and bring to a boil over high heat.
-
Boil broth for about 2 minutes before adding the mussels.
-
Reduce heat to medium and cover to cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
-
Remove from the heat and discard any unopened mussels.
-
Pour mussels and liquid into a serving dish and toss with cilantro and red pepper flakes to taste.
-
To make this a meal served with steamed white rice or crusty French bread to soak up the broth and a simple salad dressed simply with rice vinegar.
Recipe Notes
How to Serve Mussels Before Cooking
Mussels can be kept refrigerated in an uncover and unsealed bowl or container. Place a wet towel or paper towels over the mussels. They will stay alive for a day or 2 before cooking.
How to Store Leftover Mussels
Properly stored in a sealed container, cooked mussels will last for 2 to 3 days in the refrigerator. Cooked mussels can also be frozen, freeze in covered airtight containers or heavy-duty freezer bags.
To Reheat Cooked Mussels
To reheat, remove mussels from the broth. Pour broth into a saucepan and heat broth over medium-high heat until broth just begins to boil. Reduce heat to medium-low and add mussels. Heat until just warm about 2 minutes.
Recent Posts
- Sun-Dried Tomato, Eggplant Cheese Frittata
- Pico de Gallo Recipe
- Easy Grilled Santa Maria Tri-Tip Steak
- Portabello Mushroom Caprese Burger
- Don’t be Crabby Burger – Crab Cake Sandwich
- Throw an “Make Your Own Taco” Party
- Grilled Loaded Baked Potato Salad
- Spicy Blackberry Bourbon Grilled Chicken Skewers
- Tujague’s Grasshopper Martini Cocktail
- Stress-free Thanksgiving Dinner Recipes
- Filet Mignon with Garlic and Blue Cheese
- Grilled Zucchini, Squash and Asparagus Recipe
- Beginners Fitness Plan – 5 Simple Steps
- Slow Cooker Beef Deshebrada
- Fast and Easy Black Bean Chili
More Recipe(
< Eat < Drink < Party <
Easy Labor Day Recipes | Barbecue
Labor Day Recipes for a fun and festive Labor Day party or barbecue. Labor Day recipes, menus and tips to throw the perfect Labor Day party.
Mediterranean Crudités and Tapas
Learn how to make a Mediterranean Crudités and Tapas platter. Beautiful, tasty and a satisfying appetizer that will wow guests.
Authentic Greek Souvlaki Skewers
Authentic Greek Souvlaki skewers is a super easy and tasty greek kabob with tender grilled meat marinated in a lemony olive oil mixture.
Authentic Greek Tzatziki Sauce
Authentic Greek Tzatziki Sauce Recipe Authentic Greek Tzatziki Sauce is the perfect dip for a veggie tray or as an accompinament to chicken Souvlaki (chicken skewers). This lemony cucumber and greek yogurt sauce is so easy to make and very tasty. Try it as a side...
How to Make Creative Crudités Platters
Learn How to Make Creative Crudités Platters. Forget the sad vegetable platters from the grocery, these Crudités Platters will wow guests.
Easy Ice Cream Sundae Bar
Learn how to make an Easy Ice Cream Sundae Bar. A great way to finish off a party or BBQ. Ice cream sundae bars are a fun way to let guests make their own ice cream sundae creations.
25 Best Hot Dog Recipes
Here are 25 of the best hot dog recipes – ever. Hot dogs are a quintessential American backyard grilling fav and one of my all-time favorite go-to for an easy cookout for a crowd.
Taco Nacho Cheese Hot Dog
Taco Nacho Cheese Hot Dog combines all the things you love about nachos and tops a beef hot dog with melty cheese sauce and tortilla chips.
Classic Chili Hot Dog
Sometimes there’s just nothing better than a classic chili hot dog. Make a batch of homemade slow cooker chili to top your chili dog.
Buffalo Sauce Hot Dog with Blue Cheese
Buffalo Sauced Hot Dog with Blue Cheese and shaved celery combines all the flavors of our favorite buffalo wings into an awesome hot dog.
Beer Steamed Hot Dog with Gruyere and Onions
This is such an amazing hot dog. Beer Steamed Hot Dog with Gruyere and beer soaked onions topped with a honey dijon mustard.
Black Bean Chili Hot Dog
Upgrade your chili dog this season with this black bean chili dog. A hot dog topped with sour cream, cheese, and crushed tortillas.
Food Philosophy
I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar? I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends. We love them and I hope you will too.
Kell-
Chief Mermaid & Mojito Maker
This is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing. Want to learn more?
0 Comments