Reviewed: Apr. 3, 2012

As of right now, I see 3,040 "saves" and 61 reviews. If you've been thinking about making this, but have reservations about, perhaps, dealing with cleaning the mussels (like I did), just GO for it! I got 4(ish) pounds of mussels from the local grocery store, and did end up discarding quite a few of them that were open or cracked(maybe a third?) but scrubbed the closed ones with a toothbrush and pulled out the "beards", and we (*we* including a VERY hearty eater) had more than enough (including a good bit of crusty bread) for dinner. The sauce was perfect as written (ok, maybe a little extra red curry) and my aforementioned hearty eater used his soup spoon to finish the sauce/broth after his bread was used up. I do recommend watching the mussels as they're cooking, and as soon as they're all opened even just a little bit to remove from the heat. I think mine took maybe 3 minutes and were perfectly cooked. We love cilantro on anything/everything, and the amount in the recipe was great, but if you had any less or more, it would be quite all right. The balance of the other ingredients is absolutely perfect. This will go with/on chicken and rice next, and definitely mussels and/or clams again!

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Reviewer:

AnnaNimitee

Reviewed: Apr. 3, 2012

I cooked this for my Thai boyfriend, I combined mussels and small prawns (they are sweeter than the big prawns) make sure you leave the heads as they add flavour to the broth. I had to add Thai chilli pepper, this is really just for my boyfriend. I tasted the broth before adding the chilli, and really it was tasty even without the chilli. Like the others have said you will want to have bread to soak the broth, we had no bread.. so my boyfriend just drank it. There was no broth left even in the serving bowl.

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Reviewer:

Sandra

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

Reviewed: Mar. 26, 2012

These mussels were amazing! I took another reviewer's suggestion and added crushed red chilies for heat, and I used fresh basil instead of cilantro (can't get cilantro in England). They were fab! I'll definitely make these again.

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Reviewer:

ErinD

Reviewed: Mar. 11, 2012

Fantastic recipe! To really kick it up add 1 stalk of lemongrass, and 2 kafir lime leaves. Break the stalks and tear the leaves and throw them in. Better than anything you will ever have in a restaurant.

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Reviewer:

ShellyG

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Mar. 9, 2012

This sauce is awesome!!!!!! It's similar to the sauce I make for my Thai dishes. This is an easy recipe, the hardest part was sorting through the mussels. This is the first time I made mussels, I will experiment with other sauces the next time I make mussels but will definitely use this sauce again for more than mussels

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Reviewer:

KAHLUAKIZZES

Cooking Level: Intermediate

Living In: Fayetteville, North Carolina, USA

Reviewed: Mar. 3, 2012

great recipe! A few changes we made were to double the sauce and to use one can light coconut milk and one regular (since it is very high in fat). We couldn't find red curry paste and used green. We served with crusty bread and a green salad. The extra mussels and sauce are great over fresh linguine or rice the next day!

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Reviewer:

Steff

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Carlsbad, California, USA

Reviewed: Feb. 15, 2012

This recipe was fabulous! I'll definately make it again.

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Reviewer:

Jody

Reviewed: Feb. 12, 2012

Made the recipe exactly. They were fabulous. One guest had never had mussels before and couldn't get enough of these. Very authentic Thai flavour. Loved them.

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Reviewer:

ANDRONICKY

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Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Jan. 22, 2012

I have enjoyed this type of dish in restaurants many times, and this recipe is just as good, if not better. I halved the recipe and followed it exactly, except that I used about half the amount of cilantro. I was afraid it would be too much, but in retrospect it probably would have been good either way. This dish MUST be served with a crunchy baguette to sop up the delicious broth! Mussels have always intimidated me for some reason, but this recipe reminded me how simple, easy, and delicious steamed mussels can be!

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Reviewer:

Dulce

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: New York, New York, USA

Reviewed: Jan. 19, 2012

Yum! Easy and delicious. The only change I'll make next time will be to use less cilantro or none at all - 2 cups is a lot and it over powers the rest of the dish.

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