Mussels Thai Style
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2
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Calories
257 kcal
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Course
Main Course
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Cuisine
Thai
Mussels Thai Style
Description
This recipe starts by simmering vegetable stock with Thai red curry paste, minced ginger, garlic, fish sauce, and coconut sugar, creating a fragrant and flavorful broth. Adding fresh blue mussels to the pot and covering allows them to steam open in about five minutes, absorbing the curry-infused liquid. The broth's combination of spicy curry, zesty lime, and umami from the fish sauce balances the natural brininess of the mussels. Once cooked, the mussels are garnished with chopped cilantro and served alongside lime wedges for squeezing, which adds a fresh citrus note.
Serving this dish warm maximizes its vibrant flavors and tender texture. It works well as an appetizer or a light main course. The use of low-sodium stock and optional substitutions like chicken or fish stock can tailor the dish to dietary preferences. The inclusion of coconut sugar offers a slight sweetness that balances the spice and saltiness.
To intensify lime flavor, provide plenty of lime wedges on the side. Checking curry paste labels ensures suitability for gluten-sensitive diets. Substituting brown sugar for coconut sugar is a flexible option without altering the core flavors.
Ingredients
- 4 cups vegetable stock low sodium or no salt added
- 3 tablespoon Thai red curry paste
- 2 tablespoon ginger minced
- 2 garlic minced, cloves
- 2 tablespoon fish sauce
- 1 tablespoon coconut sugar
- 1 lb blue mussels fresh
- 2 lime cut into wedges
- 2 tablespoon cilantro chopped
Instructions
- In a large saucepan over medium heat, combine stock, curry paste, ginger, garlic, fish sauce, and sugar. Bring to a boil.
- Add mussels to the pot, cover, and cook until mussels are open, about 5 minutes.
- Remove from heat, sprinkle with cilantro and serve with lime wedges
Notes
- Use low-sodium or no-salt-added stock to control sodium, as mussels are naturally salty.
- Chicken or fish stock can replace vegetable stock depending on preference.
- Serve with ample lime wedges to brighten and balance flavors.
- Verify Thai red curry paste is gluten-free if needed before purchasing.
- Brown sugar is an acceptable substitute for coconut sugar in the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 257kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 1901mg | 79% |
| Potassium | 925mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 3790IU | 76% |
| Vitamin C | 31.6mg | 35% |
| Calcium | 116mg | 12% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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