Coconut Curried Mussels – Thai Style


This is a delicious recipe for seafood lovers. In fact, this one was even enjoyed by the person in our household who is not quite sold on seafood yet. Give it a try and let your palate experience the flavor explosion.

Here’s what you need:

1 lb mussels
1 stalk lemongrass
2 tbsp coconut oil
1 tbsp garlic, minced
2 tsp ginger, peeled and minced
1/3 cup shallots, sliced
1 tbsp red curry paste
2 cups coconut milk (get the kind without guar gum or whisk in organic creamed coconut like we did)
1/2 cup chicken stock (we used bone broth)
1/2 tsp lime zest
1 tbsp fresh lime juice
2  Thai red peppers, chopped
2 kaffir lime leaves
1/4 cup cilantro, minced

Cooking Instructions:

Soak the mussels in cold, fresh water for about 20 minutes. If any mussels are still open after soak, give them a light tap on the sink to see if they close. If they do not close, throw them away. Remove the beard from the remaining mussels. I just grip it and rip it off with a quick tug at the corner. Place the mussels in a clean bowl of cold water.

Remove the tough outer leaves of the lemongrass until you get to the softer, yellow stock. Remove the bulb and slice up the yellow, fleshy part of the stalk. Put the lemongrass in a food processor and set to high until it is well processed.

Heat the coconut oil in a sauté pan over medium heat. Add the shallots and sauté for about 5 minutes until soft. Add the garlic, ginger, red curry paste and lemongrass and sauté for 1-2 minutes. Add the coconut milk, chicken stock or bone broth, lime zest, lime juice, Thai peppers and lime leaves. Cook for another 8-10 minutes over medium heat. Add the mussels and cover the pan. Cook for another 3-5 minutes, until the mussels open. Throw away the lime leaves. Spoon the opened mussels and broth into bowls, garnish with cilantro and enjoy the deliciousness!