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Spicy Thai Red Mussels

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

Recipe by Stoned CitizenCourse: StarterDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

The 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.

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