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Easy Thai red curry mussels
Learn to make an aromatic mussel dish with a Thai red curry and beer broth all cooked in one pot
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6 people
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
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Place PEI mussels in a colander and rinse under cold running water to remove any dirt or sand. Do not submerge.
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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.
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Add in the tomatoes and saute until soft.
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Add the Thai red curry paste into the mixture.
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Pour in the beer and mix all the ingredients around. Add in the can of coconut milk, kaffir lime leaves and galangal slices.
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Add in the mussels to the pot. Cover and bring to a bowl.
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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.
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Mix in Chinese snow pea leaves and mix. Turn off the heat and place the lid back on for 1 minute.
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Serve. Taste the broth and add fish sauce if needed.
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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.