Thai Curry Mussels

Mussels simmered in a creamy Thai curry broth with lemongrass, kaffir lime, and a tangy chili sauce.

Why You'll Love Thai Curry Mussels

The mussels only need a few minutes in the simmering curry broth to open and cook through, so most of the work is in building the broth first.

Tips and Tricks

• Use fresh mussels and discard any with broken shells or that don't close when tapped.
• Toast the spices gently to bring out more depth before adding liquids.
• Simmer the sauce gently so the mussels cook evenly and don't get rubbery.

Variations

Switch up the shellfish or add other proteins for variety. Try swapping mussels with clams, shrimp, or even firm white fish for different textures and flavors.

• Use shrimp or scallops in place of mussels for a different seafood twist.
• Add fresh Thai basil or kaffir lime leaves for extra aromatic complexity.
• Make it spicier by adding fresh sliced chilies or more chili oil to the sauce.

Substitutions

If you can't find certain ingredients, here are some easy swaps that keep the flavor bold:

• Substitute coconut milk with almond or cashew milk for a lighter option.
• Use soy sauce in place of fish sauce for a vegetarian-friendly version.
• If kaffir lime leaf isn't available, substitute with lime zest and a splash of lime juice.

Best served with

• Steamed jasmine or basmati rice to soak up the curry sauce.
• Crusty bread to mop up every last bit of that luscious curry.
• A crisp cucumber salad for a refreshing crunch contrast.
• Lightly sautéed greens like bok choy or kale on the side.

How to Store Leftovers

• Store leftover curry mussels in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent the seafood from becoming tough.
• Avoid reheating in the microwave to keep texture and flavor intact. If you have leftover mussels, it's best to consume them quickly as they don't store well.

Common Questions