Steamed Red Coconut Curry Mussels
A Thai inspired, restaurant quality mussel recipe, best served with a baguette of crispy baguette.
Ingredients
- 1 tbsp coconut oil
- 1 shallot, minced
- 2 tbsp garlic, minced
- 1 tbsp chili garlic sauce
- 2 tbsp red curry paste
- 1 tbsp soy sauce
- 1 lime, juiced
- 1 tsp fish sauce, optional
- 1 tsp cayenne pepper, adjust or omit based on heat tolerance
- 1 can full fat coconut milk
- 2 lbs mussels, cleaned and debearded
- Top with cilantro or parsley
- Crispy baguette, for serving
Instructions
- Heat coconut oil in a large wok on medium heat. Add in shallot and sauté until translucent, about 5 minutes.
- Add in shallot and sauté until translucent, about 5 minutes.
- Add in garlic, chili garlic sauce and red curry paste and sauté until fragrant, about 5 minutes - make sure not to burn the garlic or shallot.
- Add in coconut milk, soy sauce, lime juice, fish sauce and cayenne pepper. Turn heat to medium high and bring to a boil.
- Once boiled, turn heat to medium and simmer for a few minutes before adding the mussels.
- Add mussels to the pot and cover. Cook, stirring occasionally, until mussels open**, about 10 minutes.
Notes
** Discard any mussels that do not open once cooked.