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

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

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

Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(86)

Most helpful critical review

Rating: 3 stars
06/26/2008
NOt a big fan of these no heat..Thanks anyway Read More
(3)
200 Ratings
  • 5 star values: 169
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
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
(86)
Rating: 5 stars
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
(45)
Rating: 5 stars
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
(42)
Advertisement
Rating: 5 stars
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
(29)
Rating: 5 stars
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
(17)
Rating: 5 stars
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
(16)
Advertisement
Rating: 5 stars
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
(12)
Rating: 5 stars
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
(12)
Rating: 5 stars
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
(9)
Rating: 3 stars
06/26/2008
NOt a big fan of these no heat..Thanks anyway Read More
(3)