Prep Time: 10 mins | Cook Time: 10 mins | Servings: 2
I love mussels. If it is on the menu … I’m ordering it. Paired with a nice toasted baguette, it is a very fulfilling dish. I’ve had mussels prepared in many different styles: green curry, red curry, classic French white wine, and sweet & sour. Green curry is my favourite, but sometimes I want something different than what is popular in restaurants. This recipe is a red curry variety.
When buying fresh mussels, I love picking each mussel. I can make sure I’m getting ones that are alive and the perfect size. Here’s how I pick the freshest mussels.
- The Tap Test: Ensure shells are tightly closed. If a mussel is slightly open, tap it against the counter; if alive, it will slowly close. Discard any that stay open or have cracked shells.
- Feel the Weight: Pick mussels that feel heavy for their size, indicating they are full of water and fresh.
- Scent: They should smell like fresh sea water, never fishy.
Ingredients
- 1.5 lbs live mussels (cleaned and debearded)
- Meal size: 15 mussels for each adult
- Appetizer: 5-8 mussles for each adult
- 1 small shallot, finely diced
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 1–2 tbsp red curry paste (adjust for spice)
- 1/2 lime, juiced
- 1/2 cup dry white wine
- 1–2 tbsp fish sauce
- 2 tbsp fresh cilantro, chopped
- 2 cups chicken broth
- 1 cup light coconut milk (substitute with oat milk or soy milk for healthier option)
- 2 kaffir lime leaves (optional)
- 1 lotus root (optional)
- 1-inch ginger knob, sliced into 5 coins
- 3–5 garlic cloves, minced
Instructions
- Clean and Prep the Mussels: Rinse mussels under cold running water. Scrub off any grit and pull off the hair-like “beard” sticking out from the shells. Discard any dead or cracked mussels.
- Sauté Aromatics and Paste: Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the shallot, garlic, ginger, and lemongrass. Cook for 2 minutes until fragrant, then stir in the red curry paste to coat the aromatics.
- Build the Curry Broth: Pour in the white wine to deglaze the pot, scraping up any browned bits. Add the chicken broth, plant milk, fish sauce, and kaffir lime leaves. Bring to a simmer for 3 minutes to fuse the flavours.
- Steam the Mussels: Turn the heat to high and add the mussels to the pot. Cover immediately with a tight-fitting lid and steam for 3 to 5 minutes, shaking the pot once or twice, until the shells pop open.
- Finish and Serve: Remove the pot from heat. Discard any mussels that failed to open. Stir in the fresh lime juice and top with cilantro. Serve immediately in wide bowls with crusty bread for dipping.
