This post may contain affiliate links. Please read my private policy.
I love mussels – they are so quick and easy. When I was a grad student, I lived above this little french restaurant that did all-you-can-eat mussels and fries every Tuesday. It was a bit of a splurge for me but we went often because they were so good. There were 3 different options too – mussels mariniere, mussels in a spicy tomato sauce, and Thai mussels. We’d sample them all but the Thai mussels were always my favorite. These green curry Thai mussels are my attempt at recreating them. Pair them with crusty bread and your favorite dry rose for a perfect summer meal!
Looking for more shellfish recipes? Try my linguine with clams, hazy IPA-steamed mussels, or drunken shellfish stew!
Notes on Green Curry Thai Mussels
I use store-bought green curry paste for this recipe. I like the Maesri brand. I pick it up at my local Asian grocery store but you can find the Thai Kitchen brand and several others in most grocery stores.
When you buy mussels, make sure you get fresh ones that are all living. Have the fishmonger take them out of the little net bags they come in and pick them over. It’s also good to ask for a little ice to help keep them cool on the way home. Remember mussels are living – if they are in a plastic bag, you need to cut it open when you get home so they don’t suffocate. I usually put mussels in a colander when I get home and rinse them off with cold water. Then I scrub them and de-beard them if needed. Put them in the fridge until you are ready to cook them. Here’s a detailed how-to article on buying and cleaning musses if you are new to the process.
This recipe will feed two as an entree or 4 as an appetizer.
Suggested Pairings: Serve mussels with crusty bread for dragging through the sauce. Fries also pair well with mussels. If you wish to imbibe with your meal, I recommend an IPA or dry Rose.
Green Curry Thai Mussels
Description
These mussels make a great summer dinner. Pair them with crusty bread or french fries!!!
Ingredients
- 3 tablespoons coconut oil
- 2 tablespoons green curry paste
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, diced
- 2 green Thai chilies, minced (you can use a Serrano or Jalapeno if you don’t have Thai chilies)
- 1 can coconut milk
- 2 tsp fish sauce (optional)
- 2 limes
- ½ cup beer (I use pale ales or IPAs)
- 2 lbs mussels, scrubbed and debearded
- ½ cup chopped cilantro
Instructions
- Heat oil in large pot (make sure it has a lid)
- Add green curry paste and cook over medium heat for 2 minutes. Add onion, garlic, ginger, and chilies. Cook for 5 minutes stirring occasionally.
- Add coconut milk, beer, and zest and juice of one lime. Simmer over medium low for 10 minutes. Add mussels and cover. Steam for 5 minutes or until all mussels are open.
- Garnish with the cilantro and juice of remaining lime.
Notes
This recipe feeds two – I think you need about 1 lb per person. The recipe is easy to double.
