What are Thai coconut curry mussels?

Thai coconut curry mussels are a seafood dish made by steaming mussels in a flavorful broth of coconut milk, red curry paste, herbs, and spices.

Can I use frozen mussels for this recipe?

Yes, just make sure they’re fully thawed and cleaned before cooking. Avoid using pre-cooked mussels, as they can become rubbery.

What can I serve with Thai coconut curry mussels?

Steamed jasmine rice, crusty bread, or rice noodles are great for soaking up the curry broth. It also pairs well with a crisp salad.

How do I store leftover mussels?

Store leftovers in the fridge within two hours of cooking. Eat within 1–2 days and reheat gently to avoid overcooking.

Can I make Thai coconut curry mussels ahead of time?

It’s best served fresh, but you can prep the curry base ahead. Add mussels just before serving for the best texture and taste.

Roasted Stuffed Bell Peppers Vs. Baked: What’s Better?

Name: Roasted Stuffed Bell Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 pounds (900g) fresh mussels, scrubbed and debearded; 1 tablespoon vegetable oil; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 small onion, finely chopped; 2 tablespoons Thai red curry paste; 1 (14 oz) can coconut milk (full-fat preferred); 1 tablespoon fish sauce; 1 tablespoon brown sugar; Juice of 1 lime; 1 stalk lemongrass, smashed and chopped (optional but recommended); Fresh cilantro or Thai basil, chopped (for garnish); 1 red chili or red pepper flakes (optional for heat); Lime wedges (for serving); Steamed jasmine rice or crusty bread (for serving)

Ingredients

Scale

2 pounds (900g) fresh mussels, scrubbed and debearded
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 small onion, finely chopped
2 tablespoons Thai red curry paste
1 (14 oz) can coconut milk (full-fat preferred)
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice of 1 lime
1 stalk lemongrass, smashed and chopped (optional but recommended)
Fresh cilantro or Thai basil, chopped (for garnish)
1 red chili or red pepper flakes (optional for heat)
Lime wedges (for serving)
Steamed jasmine rice or crusty bread (for serving)

Instructions

Clean the mussels:
Rinse the mussels under cold water. Discard any that are cracked or open and won’t close when tapped.
Sauté the aromatics:
In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic, ginger, onion, and lemongrass. Sauté for 2–3 minutes until fragrant.
Build the curry base:
Stir in the Thai red curry paste and cook for 1 more minute to enhance the flavor. Add the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
Cook the mussels:
Add the cleaned mussels to the pot. Cover with a lid and steam for 5–7 minutes, shaking the pot occasionally, until the mussels open. Discard any that remain closed.
Finish with lime and herbs:
Turn off the heat. Stir in the lime juice and taste—adjust seasoning if needed. Garnish with chopped cilantro, Thai basil, or chili slices for a pop of color and flavor. 🍋🌿
Serve immediately:
Serve the mussels in deep bowls with plenty of broth and a side of rice or crusty bread to soak it all up.

Notes

No lemongrass? Add a few strips of lime zest for a citrusy kick.

For extra depth, add a splash of chicken or seafood broth.

Make it vegan: Substitute mussels with tofu or mushrooms and use soy sauce instead of fish sauce.

Don’t overcook the mussels. As soon as they open, they’re done!

Author: Chef EL
Prep Time: 10
Cook Time: 15
Category: Main Course
Method: Simmering/Steaming
Cuisine: Thai
Diet: Gluten Free

Nutrition

Serving Size: Approx. 1/2 pound mussels + broth
Calories: 340
Sugar: 4g
Sodium: 780mg
Fat: 25g
Saturated Fat: 19g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 24g
Cholesterol: 70mg