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An overhead shot of a copper pot filled with steamed mussels garnished with red chili peppers and cilantro on a wooden board with sliced bread and a gray napkin on the side.

Thai Curry Steamed Mussels

These Thai Curry Steamed Mussels are a level-up, Thai-style version of the classic French dish. Cooked in a fragrant coconut milk broth with Thai spices and green curry, this delicious, one-pot meal is ready in just 30 minutes!

  • Total Time: 30 min
  • Yield: 6 1x

Ingredients

Units Scale
  • 5 pounds fresh mussels
  • 2 tablespoons virgin coconut oil
  • 3 large shallots, sliced
  • 3 garlic cloves, chopped
  • 3 cups chopped leeks (whites parts only)
  • 2 stalks lemongrass, finely chopped (soft white bulb only)
  • 2 red Thai chili peppers, seeded and sliced
  • Zest from one lime

For the broth:

For serving:

  • Chopped fresh cilantro to garnish
  • Crusty bread for dipping

Instructions

  1. Clean, scrub, and de-beard the mussels. Discard any open mussels. Place in a bowl and set aside.
  2. Heat the coconut oil in a heavy sauce pan, Dutch oven, or wok.
  3. Add the shallots, garlic, leeks, lemongrass, Thai chili peppers, and lime zest, and sauté 3 minutes, until fragrant.
  4. Stir in the coconut milk, fish sauce, white wine, curry paste, and lime juice, and bring to a boil.
  5. Add the mussels, reduce heat to medium, and cover for 5-7 minutes until mussels have opened.
  6. Garnish with cilantro. Serve with crusty bread on the side for dipping.

Notes

  • Only use very fresh mussels. They should never, ever smell fishy! I buy them from my local fishmonger, but stores like Whole Foods always has them in stock. Smell before you buy!
  • Can't find lemongrass stalks? Substitute with one tablespoon of lemongrass paste in the tube, which you can usually find in the produce section at most grocery stores.
  • You can also use red curry paste if you prefer. Either curry paste will work just as well. Red curry will be spicier, and green curry will be a touch sweeter.
  • If you can't locate Thai red chili peppers, you can use red pepper flakes as a substitute.
  • This mussels dish also goes well with a side of white rice.
  • Author: Asian Caucasian
  • Prep Time: 20 min
  • Cook Time: 5-7 min
  • Category: Appetizer
  • Method: Stove Top
  • Cuisine: Thai
  • Diet: Low Calorie

Nutrition

  • Serving Size:
  • Calories: 624
  • Sugar: 2.6 g
  • Sodium: 1520.5 mg
  • Fat: 25.2 g
  • Carbohydrates: 27.2 g
  • Protein: 47.7 g
  • Cholesterol: 105.8 mg

Keywords: steamed mussels, thai coconut steamed mussels, thai mussels, seafood recipe