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Thai Steamed Mussels

Thai Steamed Mussels

  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 6 1x
  • Category: Main - Seafood
  • Method: Stove Top
  • Cuisine: Asian Fusion

Ingredients

Scale
  • 2 tablespoons virgin coconut oil
  • 3 large shallots, sliced
  • 3 garlic cloves, chopped
  • 3 cups chopped leeks (whites only)
  • 2 stalks lemongrass, finely chopped (soft white bulb only)
  • 1 teaspoon red pepper flakes
  • Zest from one lime
  • 1 13-oz. can coconut milk
  • 1 tablespoon fish sauce
  • 3 cups dry white wine
  • 2 tablespoons green curry paste
  • 6 pounds fresh mussels
  • Chopped fresh cilantro to garnish

Instructions

  1. Clean, scrub, and de-beard mussels. Discard any open mussels. Heat coconut oil in a heavy sauce pan, Dutch oven, or wok. Add shallots, garlic, leeks, and lemongrass and sauté 3 minutes, until fragrant. Stir in red pepper flakes and lime zest. Add in coconut milk, fish sauce, white wine, and curry paste. Stir well and bring to a boil. Add mussels, reduce heat to a simmer and cover for 8 to 10 minutes until mussels are open. Sprinkle with cilantro to garnish. Serve with crusty bread for dipping.
  2. Adapted from: Carolyn Decorato

Nutrition

  • Serving Size:
  • Calories: 714
  • Sugar: 4.7 g
  • Sodium: 1671.1 mg
  • Fat: 29.2 g
  • Carbohydrates: 32.4 g
  • Protein: 57 g
  • Cholesterol: 127.2 mg

Keywords: Steamed Mussels, Asian Steamed Mussels