I was gifted the mussels from PEI but was not asked to create a recipe or write a blog post. All opinions in the post are my own.
Easy Thai red curry mussels using one pot!
Learn to make a Thai red curry mussel dish using PEI mussels in one pot. The incredible aromatic red curry broth includes beer and coconut milk mixed in with aromatic ingredients including Thai red curry paste, lemongrass, galangal, fish sauce, and kaffir lime leaves. I added mushrooms and Chinese snow pea leaves at the end, and topped the dish with fresh herbs and Thai chili peppers for that extra kick!
A meal with mussels at home feels fancy and it is so easy and quick to cook! After the aromatics are sauteed, the liquid and the mussels are added together in one pot to cook until the mussels are fully opened. One pound of mussels cook in about five minutes, and five pounds of mussels cook in about eight minutes. Talk about quick!
When steaming them, the salty brine from the mussels gives the perfect punch to the liquid that it is cooked in, making it extra addictive to eat. This Thai red curry mussel dish can be an appetizer, a stew, a soup, or a main, and pairs well with rice or crusty bread. The mussels are plump, juicy, and simply delicious in the dish. You will also want to slurp all of that broth down!
Using PEI Mussels
I have used mussels from Prince Edward Island (PEI) for the recipe and it is the mussels of choice in our household. In fact, over 70% of mussels in Canada are from PEI, so chances are you have bought and eaten PEI mussels.
For my recipe, I received the box of mussels directly from a farm in PEI, but you can check out the retailers and restaurants that have these amazing mussels in Canada and the US on The Social Shell website.
Fun facts about PEI Mussels
- PEI Mussels have more iron and vitamin B12 than beef. 18g of protein per serving and are gluten free.
- These plump nutritional powerhouses are packed with vitamin C, lean protein, iron, antioxidants and omega-3s.
- All PEI Mussels are filter-feeders and get their food from the Island’s nutrient rich aquatic environment. They feed by filtering water through their gills, separating the plankton from the water and spitting out the other particles they do not eat. This means mussels are not dependent on the farmer, keeping them 100% natural.
- 1 pound of PEI mussels cooks in about 4-5 minutes.
- White wine is the most common cooking liquor, but PEI mussels are also super tasty cooked in red wine, light beer, and even tequila, vodka or sambuca. Not feeling the spirits? Water, apple juice, cider and root beer are great options too.
(Source: The Social Shell)
Head to The Social Shell website for more information on how to store mussels, tips, facts, and recipes. They are a great resource for inspiration and information on oysters and mussels from Prince Edward Island.
RECIPE INFO
Ingredients to make the Thai Red Curry Mussels
- PEI mussels
- Shallot
- Garlic
- Shimeji mushrooms
- Lemongrass stalk
- Tomato
- Thai red curry paste
- Coconut milk
- Kaffir lime leaves
- Galangal
- Beer
- Vegetable oil
- Chinese snow pea leaves
Toppings:
- Thai basil
- Thai chili peppers
Optional:
- Fish sauce
- Lime/lemon juice
Ingredient Substitutions
Lemongrass and kaffir lime leaves
I used Thai Kitchen red curry paste, a chili paste that has lemongrass and galangal in the ingredients. I have added extra lemongrass and kaffir lime leave to the curry recipe to brighten things up. Both of these ingredients can be found at most Asian grocery stores in Canada. A great substitute would be to add lime zest and squeeze lime juice to give the curry broth an extra zing, and to also amplify the citrus notes.
Galangal
Galangal (aka Thai ginger) has a peppery sharp flavour when eaten raw, and the spiciness mellows out after cooking. Although ginger is not the exact flavour, it makes a great substitute in the curry broth to give that warmth and spicy aroma. The texture of the galangal, lemongrass and kaffir lime leaves are kept in large pieces in the recipe, as they are meant to flavour the broth rather than be eaten.
Vegetable swap
The vegetables are optional to give the extra pop of colour, texture and provide more depth to the dish. Any mushroom variety will work including crimini, king oyster, or enoki mushrooms.
As for the leafy vegetable, I suggest choosing vegetables that need little cooking time to wilt, including spinach and napa cabbage.
Beer substitute
I used Steam Whistle Pilsner for the recipe as I had it at home. I would suggest using a light beer or a white wine as a suitable substitute.
If you want the recipe alcohol-free, you can swap the beer for an extra can of coconut milk, vegetable, or seafood broth.
The technique to cook the mussels
My recipe uses 5 pounds of PEI mussels which feed 6-8 people so feel free to scale up or down based on the number of people. I used a large 6.7 L Le Creuset round French oven, but any large pot with a lid works well.
To start, the aromatics are first sauteed to build flavour, before adding in the Thai red curry paste. Next, the liquid and PEI mussels are added to the pot, and steamed with the lid on for about eight minutes.
The last step is to add the leafy vegetables into the cooked mussel mixture. I kept the lid on with the heat off so the vegetables do not overcook and to help keep their vibrant green colour. Finally, the dish is topped with fresh herbs and chili peppers. How easy is that?
Video Tutorial
Here is a quick guide on how to make the Thai red curry mussels on my YouTube channel (subscribe!). In case the video does not show up, click on this link to head to my video.
Get ready to be wowed by this phenomenal mussel dish with authentic Thai flavours!
RECIPE
Easy Thai red curry mussels
Ingredients
- 5 lbs PEI mussels
- 1 shallot, diced
- 5 cloves garlic. diced
- 1 (150 g) package shimeji mushrooms, stems removed, rough chop
- 1 lemongrass stalk, cut into 5 sections
- 1 tomato, diced
- 2 tsp Thai red curry paste Can use more depending on taste
- 1 can (400 ml) coconut milk
- 6 Kaffir lime leaves
- 1 inch (3 g) galangal, skin on, thick slices
- 1 (473 ml) bottle beer
- Vegetable oil for cooking, or oil of choice
- Fish sauce, to taste
- 4 cups (130 g) Chinese snow pea leaves
Garnish
- Handful Thai basil
- 2 Thai chili peppers, sliced
- Lemon/lime juice (optional)
Instructions
- Place PEI mussels in a colander and rinse under cold running water to remove any dirt or sand. Do not submerge.
In a large pot, turn the heat on medium-high, add oil and saute the shallots and garlic for a few minutes, followed by the mushrooms and lemongrass.
- Add in the tomatoes and saute until soft.
Add the Thai red curry paste into the mixture.
Pour in the beer and mix all the ingredients around. Add in the can of coconut milk, kaffir lime leaves and galangal slices.
- Add in the mussels to the pot. Cover and bring to a bowl.
- Reduce heat to medium-high and steam mussels for 6-8 minutes or until all of the mussel shells have opened. Discard any unopened shells.
- Mix in Chinese snow pea leaves and mix. Turn off the heat and place the lid back on for 1 minute.
- Serve. Taste the broth and add fish sauce if needed.
- Garnish with Thai basil and Thai chili peppers. Serve hot.
Recipe Notes
White wine is a good substitute for beer.
If you want the recipe alcohol-free, you can swap the beer for an extra can of coconut milk, vegetable, or seafood broth.
Use tomato variety of choice.
Can swap the leafy vegetable of choice in the recipe or omit.
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Never miss a post — follow me on Facebook and Instagram @maryshappybelly! Plus, check out more yummy recipes on my YouTube channel!
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