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!!!
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.
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!
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'
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.
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!
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!
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.
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!
NOt a big fan of these no heat..Thanks anyway
