Ingredients
- 2 lbs fresh mussels
- 1 tbsp vegetable oil (or coconut oil)
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1–2 tbsp Thai red curry paste (adjust to your spice preference)
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp sugar (palm sugar if available)
- 1/2 cup chicken or seafood broth
- 1 lime, juiced
- 1/4 cup fresh basil (Thai basil, if available), chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for garnish
- Jasmine rice or rice noodles, for serving
Instructions
1. Prepare the Mussels:
- Rinse the mussels thoroughly under cold water, scrubbing the shells. Discard any mussels that remain open after tapping.
2. Sauté Aromatics:
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- In a large pot or deep skillet, heat the vegetable oil over medium heat.
- Add the garlic and shallot, cooking for 1–2 minutes until fragrant.
3. Cook the Curry Paste:
- Add the red curry paste and cook for 1–2 minutes, stirring frequently to let the flavors develop and prevent burning.
4. Add Liquids:
- Pour in the coconut milk, fish sauce, sugar, and broth, stirring to combine.
- Bring the mixture to a gentle simmer, letting the sauce cook for 5 minutes until slightly thickened.
5. Add the Mussels:
- Add the mussels to the pot, cover, and cook for 5–7 minutes, or until the mussels have opened. Shake the pot gently halfway through cooking.
- It is important to discard any mussels that remain closed.
6. Finish with Lime and Herbs:
- Stir in the lime juice, basil, and cilantro. Adjust the seasoning with extra fish sauce, sugar, or lime juice if desired.
7. Serve:
- Transfer the mussels and curry sauce to a large bowl. Garnish with lime wedges and more fresh herbs. Serve immediately with jasmine rice, over noodles or crusty bread to soak up the curry sauce.
