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Thai Steamed Mussels

Thai Steamed Mussels

Name: Thai Steamed Mussels
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 5 pounds fresh mussels, scrubbed and debearded; ⅓ cup fresh lime juice; 1 (13.5 ounce) can unsweetened coconut milk; ⅓ cup dry white wine; 1 ½ tablespoons Thai red curry paste; 1 ½ tablespoons minced garlic; 1 tablespoon Asian fish sauce; 1 tablespoon white sugar; 2 cups chopped fresh cilantro

Rating: 4.78 stars

200 Ratings
151 Reviews
32 Photos

Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.

By MURINMOON

Recipe Summary

prep:

20 mins

cook:

10 mins

total:

30 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Directions

Step 1

In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.

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Step 2

Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Nutrition Facts

Per Serving:

484.5 calories; 48.3 g protein; 21.4 g carbohydrates; 105.9 mg cholesterol; 1353.1 mg sodium. Full Nutrition

Reviews (151)

Most helpful positive review

BATCAVES

06/21/2008

I halved this recipe, but otherwise followed it exactly. My only complaint is that there was not enough heat. I'll add dried thai chilis next time. The sauce is so incredibly delicious. Be sure you have some crusty Italian bread to sop it up with!!! Read More

Helpful

(86)

Most helpful critical review

hmb812001

06/26/2008

NOt a big fan of these no heat..Thanks anyway Read More

Helpful

(3)

200 Ratings

5 star values: 169
4 star values: 22
3 star values: 5
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

BATCAVES

06/21/2008

Helpful

(86)

Kristie

01/21/2007

Simply amazing. Such an elegant and flavorful first course for a Thai dinner party. The sauce is to die for and the cilantro is a wonderful touch. I've always been afraid of making mussels but they steamed up perfectly with this recipe. We bought 3# for 4 people and it was way too much though. Recommend half that. Read More

Helpful

(45)

Ita

05/07/2008

We made a big pot of these for a party we had on Monday (since it was a bank holiday here)Great idea - served them with some pickled ginger and hot chilli sauce. Nice and spicy! Read More

Helpful

(42)

BinCville

06/22/2011

This is an awesome recipe. As the Chef who created it when I was running the kitchen at the Silver Thatch Inn in Charlottesville Va. It quickly became one of most popular appetizers and was a requested recipe from Gourmet magazine in summer of 99' Read More

Helpful

(29)

SMGRUHLKE

11/02/2008

This recipe rocks! We have a Belgian restaurant in town that makes great mussels and my husband liked these Thai curry mussels better than theirs! You really don't need 2 cups of cilantro--maybe 1 cup. Just sprinkle some in each bowl before you spoon in the mussels and broth. This is so easy and so delicious. Guest will be impressed. Read More

Helpful

(17)

Warner Strauss

02/02/2009

Fantastic! it turned out beautifully. I'm a huge fan of Cilantro and the rich curry sauce had a fair bit of heat to it aswell! I always have to remind myself though that the mussels release a lot of juices and water. Great as an appetizer or a light main course. I'm cooking it tonight as a romantic dinner for the two of us once the kids are in bed! Read More

Helpful

(16)

NY Foodie

06/12/2006

I've made this so many times and it is AMAZING. Make sure you have lots of crusty bread on hand to sop up all of the delicious sauce. The cilantro adds this great coolness to go along with the kick of the spice. Awesome! Read More

Helpful

(12)

EverFree

10/14/2009

this is AWESOME!!! i added a small thai chili pepper and a little ginger root to the broth served with plain jasmine rice. SO GOOD! mussels do release a lot of liquid so if you're like me who tend to taste test a lot while cooking taste this dish AFTER the mussels are cooked. Read More

Helpful

(12)

SunnyByrd

08/21/2008

Perfect! I originally halved the recipe because I wasn't sure my boys would like it - and then had to make more. Byrdboys were drinking the broth. Definite keeper thank you! Read More

Helpful

(9)

hmb812001

06/26/2008

NOt a big fan of these no heat..Thanks anyway Read More

Helpful

(3)

More Reviews

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All Reviews for Thai Steamed Mussels

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Nutritional Information

Thai Steamed Mussels

Servings Per Recipe: 6
Calories: 484.5

% Daily Value *

protein: 97 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 38 %

saturated fat: 69 %

cholesterol: 35 %

vitamin a iu: 33 %

niacin equivalents: 118 %

vitamin b6: 17 %

vitamin c: 66 %

folate: 45 %

calcium: 13 %

iron: 97 %

magnesium: 60 %

potassium: 41 %

sodium: 54 %

thiamin: 64 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Thai Steamed Mussels

1 of 151

All Reviews

BATCAVES

06/21/2008

Helpful

(86)

Kristie

01/21/2007

Helpful

(45)

Ita

05/07/2008

We made a big pot of these for a party we had on Monday (since it was a bank holiday here)Great idea - served them with some pickled ginger and hot chilli sauce. Nice and spicy!

Helpful

(42)

BinCville

06/22/2011

Helpful

(29)

SMGRUHLKE

11/02/2008

Helpful

(17)

Warner Strauss

02/02/2009

Helpful

(16)

NY Foodie

06/12/2006

Helpful

(12)

EverFree

10/14/2009

Helpful

(12)

SunnyByrd

08/21/2008

Perfect! I originally halved the recipe because I wasn't sure my boys would like it - and then had to make more. Byrdboys were drinking the broth. Definite keeper thank you!

Helpful

(9)

hmb812001