Thai Coconut Curry Mussels
Thai Coconut Curry Mussels delivers a sublime, velvety red curry sauce with perfectly steamed, tender, and plump mussels. It’s spot on and irresistible! Once my husband and I polished off the mussels, we found ourselves grabbing spoons to slurp down the sauce. Such a delicious meal!
Jump to RecipeIngredients
Organize the ingredients – mussels, coconut milk or coconut cream, red curry paste, onion, garlic, ginger, gf soy sauce, sugar, coconut/vegetable/canola oil, broth, lime, and cilantro/thai basil.
Making the Curry Sauce
Heat oil in a large pan over medium heat (make sure the pan has a cover because you will need it to steam the mussels!). Add the onion, garlic and ginger to the pan and cook for approx. 3 minutes, until fragrant and softened. Then add the curry paste to the pan, stir, and cook for one minute. Next, add the coconut milk, broth, fish sauce, gluten free soy sauce, and sugar. Stir to combine and let simmer for 1-2 minutes.
Steaming the Mussels
Lastly, carefully add the mussels and cover for 3-5 minutes until the mussels steam and open. If possible, use a glass lid so that you can see when most of the mussels have opened. Once the mussels have opened, they are cooked. Don’t overcook! Overcooked mussels are mushy🤮!Discard any unopened mussels. Add lime juice and stir to coat.
NOTE: If the mussels aren’t opening at the same time, remove the open mussels and place them in a separate bowl. Once all mussels have opened, you can return them to the pan and then add the lime juice.
Thai Coconut Curry Steamed Mussels
Transfer mussels to a large, shallow bowl, or place in individual bowls. Garnish with cilantro and Thai basil and serve with a side of jasmine rice, rice vermicelli noodles, or bean thread noodles.
Thai Coconut Curry Mussels
Ingredients
- 3 lbs. fresh mussels (approx 75-80) To clean the mussels, fill a bowl with cold water and 1 tablespoon salt. Make sure it's enough water to cover all of the mussels. Let sit for 20 mins (See NOTES section below for more info on "how to clean" mussels.)
- 1 can coconut milk (13.5 ounces) or coconut cream if looking for a richer sauce.
- 1 tablespoon red curry paste I use Thai Kitchen brand (Use 2 tablespoons for MEDIUM heat or 3 tablespoons for SPICY).
- 1/2 cup white onion diced
- 2 garlic cloves (approx one teaspoon) minced or grated using a garlic press
- 1 tablespoon fresh ginger skin removed, grated (or 3 cubes of Trader Joe's frozen ginger cubes, defrosted)
- 1 tablespoon fish sauce
- 1 tablespoon gluten free soy sauce I use San-J
- 1 tablespoon granulated sugar or light brown sugar
- 2 tablespoons vegetable, canola oil, or coconut oil
- 1/2 cup chicken or vegetable broth
- 1 lime juiced
- Small handful of cilantro or Thai basil leaves(optional) for garnish
- Serve with Jasmine Rice, Rice Vermicelli or Bean Thread Noodles cook according to package directions
Instructions
- Heat oil in a large pan over medium heat (make sure the pan has a cover because you will need it later on in the recipe!).
- Add the onion, garlic and ginger to the pan and cook for approx. 3 minutes, until fragrant and softened. Then add the curry paste to the pan, stir, and cook for one minute.
- Next, add the coconut milk, broth, fish sauce, gluten free soy sauce, and sugar. Stir to combine and let simmer for 1-2 minutes.
- Lastly, carefully add the mussels and cover for 3-5 minutes while the mussels steam and open. If possible, use a glass lid so that you can see when most of the mussels have opened. Once the mussels have opened, they are cooked. Don't overcook! Overcooked mussles become like mush🤮! Discard any unopened mussels. Add lime juice and stir to coat.
- NOTE: If the mussels aren't opening at the same time, remove the open mussels and place them in a separate bowl. Once all mussels have opened, you can return them to the pan and then add the lime juice.
- Transfer mussels to a large, shallow bowl, or place in individual bowls. Garnish with cilantro and Thai basil and serve with a side of jasmine rice.
Notes
Recipe is from Velvet on Facebook.
If you like this recipe, you may also like these other GFchow recipes. Poached Cod in Tomato Curry, Roast Fish and Vegetables in Curry Butter, and Thai Red Curry Noodle Soup.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
