Mussels with Thai Curry


I had never cooked mussels before.  It seemed daunting.  Then I saw a recipe in Food Everyday by Martha Stewart for curried mussels.  It looked interesting so I gave it a try and added my own flair to it by adding this and that.  The end result was a pot of steaming, tantalizing mussels.  I invited my friend over–when I looked over she was licking the sauce off of the shells.  In other words, make this.  I recommend serving this with toasted baguette for dipping.  Slice french bread on an angle and drizzle with olive oil and bake at 350 degrees until golden brown.

Serves 4

Prep the mussels

Scrub 3 lbs of mussels with a stiff sponge or brush under cold water.  If the “beards” are still attached, trim them with a knife.  While cleaning the mussels, discard the ones with broken shells.  Lightly tap the hinge end of any open shells on a work surface.  Discard the ones that don’t close.

For the broth

  • 1 tbsp. unsalted butter
  • 2 garlic cloves, minced
  • 2 tbsp. minced peeled fresh ginger
  • 1 can (13.5 0z) unsweetened coconut milk
  • 3 tbsp. green or yellow Thai curry paste (I used green and LOVED it)
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro


In a large pot with a lid, melt the butter over medium high heat.  Add garlic and ginger and cook until fragrant, 1 minute.  Whisk in the coconut milk, sugar, salt and curry paste and bring to a simmer over high.  Add mussels and stir to combine.  Cover and reduce heat to medium-high.  Cook until mussels open, about 5 minutes, stirring once.  Discard unopened mussels.  Remove the pot from heat and stir in the lime juice and cilantro.

One thought on “Mussels with Thai Curry

  1. It was great to speak with you the other day about mussels. I always thought they were nasty and that I only like clams. It was good to hear that the mussels were actually more tender than the clams. I will try this recipe when you are home for the summer and we can lick the shells clean together!

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