Looking for a mussel recipe with wow factor? That’s it. Fresh mussels cooked in it and served with a spicy coconut curry broth.
When Garrett McCord told me he had the best clam recipe in the world, I was skeptical until I tried it. Yikes that’s good! ~ Elise
When I need a good party meal or want to impress some friends, I usually reach for mussels cooked in coconut milk and curry. It’s affordable, easy to make, and has a definite wow factor.
These mussels take on the flavors of the broth, which is peppered with lemongrass, hot red chillies, and makrut lime leaves, giving them a distinctly Thai flavor.
The clams themselves infuse the broth with a slightly salty brine that cuts through the richness of the coconut milk. This recipe will happily feed four people or make an excellent appetizer for a group.
Serve with beer and crusty bread.
Buy and prepare mussels
Before you buy live mussels, check them for freshness. Fresh mussels should have closed shells, or if the shells are slightly open, they should close when you tap them. They shouldn’t smell like fish, but they should smell like the ocean.
Use the mussels as soon as possible and store in the refrigerator, covered and on ice (top up the ice as needed) for up to 2 days. If they start smelling fishy, throw them out.
To prepare for steaming, remove the inedible “beard” from each mussel. Peel off the slightly furry bit stuck to the side of each shell. If a shell doesn’t have one, it’s fine. Finally, rinse them well with cold water.
More delicious ways to enjoy mussels
- Steamed mussels in tomato sauce
- Moules Marinières (French mussels in white wine sauce)
- New England Cioppino
- Paella with seafood
- Bouillabaisse
From the editors of Simply Recipes
Coconut Curry Mussels
*Makrut Lime Leaf: a key ingredient in Vietnamese, Thai and Hmong cuisine; can be found in Asian markets, although many markets now carry them in the aisles with other fresh herbs. The taste is very distinctive and irreplaceable. However, you can make this dish without the leaves and the mussels will still taste great.
ingredients
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2 lb Shellfishcleaned and debarked
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1 tablespoon vegetable oil
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1 Middle yellow onionchopped
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1 Thai Chilifinely chopped (can substitute a good pinch of chili flakes)
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1 tablespoon fresh gingerchopped
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1 1/2 tablespoon curry powder
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1/2 Cup chicken broth
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1 (13.5 ounces) can coconut milk
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prize kosher salt
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1 stem lemongrasschopped and smashed into 4 pieces
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3 makrut lime leaves* (Optional)
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Chopped corianderfor garnish
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lime wedgesfor garnish
method
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Soak the raw clams in cold water, then debarked:
Place the clams in a bowl of cold water to make the clams spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Discard open clams as they are dead.
Debeard the mussels, pull out their byssal threads (aka: their “beards”) and place them in a bowl of cold water until ready to use.
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Sauté onions, chili, ginger, curry powder:
Heat the oil in a saucepan (large enough for all the clams) over medium heat and add the onion and stir-fry for a few minutes until softened and slightly translucent.
Add the chilies, ginger, and curry powder and stir until fragrant, 1 minute.
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Add the broth and reduce, then add coconut milk, salt, lemongrass, makrut lime leaves:
Add the chicken broth and reduce by half. Add coconut milk, salt, lemongrass, and makrut lime leaves, if desired, and bring to a boil.
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Add the mussels:
Drain and add the mussels, reduce the heat to medium and cover with a tight-fitting lid. Cook until the mussels open, 6 to 7 minutes.
Discard closed ones as these were dead before cooking. (Some may only be slightly outspoken, if you need to debate whether it’s good to eat or not, throw it out.)
Put the mussels in bowls and pour over the broth. Garnish with chopped cilantro and juice of lime wedges.
| nutritional information (per serving) | |
|---|---|
| 669 | calories |
| 35g | Fat |
| 33g | carbohydrates |
| 58gr | protein |
