One-Pot Thai Curry Mussels
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Course
Side Dish, Main Course, Appetizer, Others
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Cuisine
Asian, American, gluten-free
One-Pot Thai Curry Mussels
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Briny, sweet mussels in a spicy Thai red curry broth. Served with rice noodles to make a quick and delicious meal.
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Ingredients
- 1 vermicelli rice noodles 9-ounce (255g) package
- 2 tablespoons coconut oil or any neutral oil, 30ml
- 2 shallot thinly sliced (about 1/2 cup; 75g, large
- 2 garlic minced (about 20g, cloves
- 2 to 4 tablespoons Thai red curry paste 30 to 60ml depending on taste
- 1/2 cup dry white wine or Belgian-style wheat beer, 115ml
- 1 coconut milk unsweetened, 15-ounce (450ml) can
- 2 tablespoons fish sauce 30ml plus more to taste
- 2 tablespoons lime fresh juice, 30ml from 1 to 2 limes, plus more to taste
- 1 teaspoon palm sugar or brown sugar, 5g plus more to taste
- 2 1/2 to 3 pounds mussels 1.1 to 1.35kg, de-bearded and scrubbed
- cilantro roughly chopped, small bunch, leaves and tender stems
- sweet basil roughly chopped, or Thai basil, small bunch, leaves
Instructions
- Boil a kettle of water (or use very hot tap water). Place noodles in a large bowl and pour hot water over until they are covered. Separate strands with a fork and leave to soften, about 5 minutes. Drain and set aside.
- Heat oil in a heavy Dutch oven (or heavy pot with a fitted lid) on medium-high heat until shimmering.
- Add shallots and garlic and cook until soft and translucent, about 3 minutes. Add curry paste and cook, stirring, until fragrant, about 30 seconds. Add wine or beer, coconut milk, fish sauce, lime juice, and sugar and bring to a simmer while stirring.
- Add mussels, cover pot, and let steam until mussels open, about 5 minutes. Once mussels open, add cilantro and basil. Season broth to taste with more fish sauce, lime juice, or sugar as desired. Divide noodles into individual bowls, spoon mussels and broth on top, and serve.
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