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Steamed Mussels in Thai Curry Sauce

Here's how you make Steamed Mussels in Thai Curry Sauce
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  • Servings: 6
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 (13.5-ounce) cans unsweetened coconut milk (3 1/2 cups)
  • 1 teaspoon Thai red curry paste
  • 1 cup chicken stock or canned low-salt chicken broth
  • 1/2 cup (packed) fresh basil leaves
  • 2 stalks lemongrass, trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
  • 1/4 cup fresh lime juice
  • 2 tablespoons fish sauce (nam pla)
  • 3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel
  • 2 tablespoons peanut oil
  • 3 pounds mussels, scrubbed, debearded
  • 4 plum tomatoes, diced (about 1 cup)
  • 1/2 cup chopped fresh cilantro
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.

  • Step 2: Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce.

  • Step 3: Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open).

  • Step 4: Transfer to large serving bowl.

  • Step 5: Sprinkle with tomatoes and cilantro and serve.

  • Step 6: Makes 6 - 8 first-course servings.

We hope you enjoy this recipe!

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