Yo, these mussels are straight-up fire!
Steamed with buttery garlic, zesty lemongrass, spicy chilies, and a killer mix of basil and coriander, all slathered in that rich Thai red curry paste and creamy coconut milk, then drizzled with fresh lime…it’s totally next-level delicious!
Spicy Thai Red Mussels
Course: StarterDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesThe freshness of the mussels complements the red Thai seasoning beautifully, creating a mouthwatering experience that leaves you wanting more.
Ingredients
1 tablespoon raw coconut oil
1 stalk lemongrass, crushed
1 clove garlic, minced
1-2 green chilies, split
1/4 cup fish stock, clam juice or filtered water
1 cup of white wine
1 teaspoon fish sauce
1 cup heavy coconut milk
2 tablespoons Thai red curry paste
1 fresh lime, divided
1 pinch unrefined sugar
2 tablespoons Thai basi
2 tablespoons fresh coriander, chopped, plus more for garnish
Directions
- Heat coconut oil in a heavy skillet over medium low heat. Add garlic, lemon grass and chilies and steep for 15 minutes without browning. Increase heat to medium.
- As soon as the garlic begins to sizzle, add the curry paste and fry 2 minutes. Whisk in stock, wine and fish stock and reduce briefly.
- Stir in coconut milk, sugar, juice of 1/2 lime, basil and coriander Add mussels, cover and simmer until mussels open wide, about 5 minutes.
- To serve, discard any unopened mussels, then arrange in the center of a serving plate. Discard chilies and lemongrass and pour the remaining sauce over the mussels. Garnish with fresh basil, coriander and lime and serve hot.
Notes
- Drizzle a bit of lemon or pair them with crusty bread to soak up every last bit of that sauce.
