Thai Steamed Mussels Recipe - Allrecipes.com
Thai Steamed Mussels Recipe
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Thai Steamed Mussels
These delicious, Thai-inspired steamed mussels are ready in no time. See more
  • READY IN 30 mins

Thai Steamed Mussels

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

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

Most Helpful Positive Review
Jun 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!!!

 
Most Helpful Critical Review
Jun 26, 2008

NOt a big fan of these, no heat..Thanks anyway

 
Jan 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.

 
May 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!

 
Jun 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'

 
Feb 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!

 
Nov 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.

 
Oct 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.

 

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Nutrition

  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 24.4 g
  • 37%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 48.3 g
  • 97%
  • Sodium
  • 1353 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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