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Epicurious

Spicy Thai Steamed Mussels

4.7

(106)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

5 pounds mussels (preferably cultivated)
3 limes
a 13 1/2-ounce can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon sugar
2 cups fresh cilantro sprigs
Accompaniment: lime wedges

Preparation

  1. Step 1

    Scrub mussels well and remove beards. Squeeze enough juice from limes to measure 1/3 cup. In an 8-quart kettle boil lime juice, coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat, stirring, 2 minutes. Add mussels, tossing to combine. Cook mussels, covered, stirring occasionally, until opened, about 5 to 8 minutes. (Discard any unopened mussels.) Chop cilantro and toss with mussels.

  2. Step 2

    Serve mussels with lime wedges.

TagsThaiSoutheast AsianAsianMusselShellfishSeafoodCoconut MilkMainStarterDinnerDairy FreeGluten FreeNut FreeQuickEasySimmerGourmet
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