This fundamental idea was the basis for my make-ahead manicotti recipe, which I later modified to create stuffed shells and lasagna. Because I usually think I need a little bit more, I always buy a second, smaller jar of spaghetti sauce while I’m making lasagna. Manicotti merry!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 1 (13.5 ounce) can unsweetened coconut milk
- ⅓ cup fresh lime juice
- ⅓ cup dry white wine
- 1 ½ tablespoons Thai red curry paste
- 1 ½ tablespoons minced garlic
- 1 tablespoon Asian fish sauce
- 1 tablespoon white sugar
- 5 pounds fresh mussels, scrubbed and debearded
- 2 cups chopped fresh cilantro
Instructions
- Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove the pot from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 1 g |
| Protein | 48 g |
| Saturated Fat | 14 g |
| Sodium | 1353 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Very similar to our favorite New Years eve restaurant. Very good and easy.
Delicious and very easy to make, given that I had most of the ingredients at hand. I substituted coconut cream for coconut milk and green curry for the red curry, because of availability. I used Picpoul de Pinet for the wine and some very fresh Swedish sourdough bread. I hope to make this for friends soon.
This is the fourth time I have made this recipe. This time I thickened the sauce with rice flour and it was even better. I also cooked the mussels in water removed them to the sink and removed half of the shell checked for crabs and missed beards then put them in the sauce for quick heat up. They were great. Cooking the mussels in the sauce made it to salty, this is why I cook them separately. The sauce is the best. Thank you
I absolutely loved this recipe. Because the broth is so delicious I wanted to eat more of it. So what I did was to add Kettle brand Hot Jalapeño potato chips. They soaked up the broth perfectly and still had plenty of crunch. It was awesome! I would definitely make this again & I recommend it.
All very much enjoyed, but think it needed to have more kick/heat, less sugar.
Great recipe! I added tiger shrimp and bay scallops to the broth and served over rice. Soooo good!!!
Just got rave reviews from my father who loved the sauce! Followed instructions and had fresh Italian bread as a side.
Wouldn’t change a thing!!! SOOO easy and absolutely delicious! (Actually, I can’t eat garlic, so I left that out).
Made this a few times . It’s a keeper!
I made this with a bit less cilantro than the recipe specifies but other than that, it was perfect! The sauce was amazing and I’ve saved it to dunk bread in.
I’ve made this recipe multiple times and love it (as does everyone who eats it)! I use the whole jar of red curry paste and add a few chopped Thai chili’s to it to give it more of a kick! I also add some sliced red bell peppers, broccoli and occasionally Thai eggplant if I can find it, then add some shrimp and take the mussels out of their shells once they’re cooked and serve it over vermicelli rice noodles or white rice to make it a whole meal! This sauce is a to yummy I could (and sometimes do ) drink the broth!
Very yummy. I have 4 teens and they ate every bit.
Had to improvise tonight with garlic powder and ground coriander instead of fresh and a bit of lemon juice with the half lime we had and it still came out great!
I ADDED SOME TEQUILA AND CALLED IT MS. JAKKI’S DRUNKEN THAI MUSSELS!!!! DELICIOUS!
We’re (2) mussel lovers and don’t like to have seafood leftovers; so I reduce the mussels to 2-2.5 lbs depending on their size. For that quantity of mussels, I cut all other ingredients in half – but I also add 3/4 Tbsp minced fresh ginger.
I am going to the beach today to fill a bucket of mussels and I cannot wait to try this! any tips on changes would be greatly appreciated
my wife and I had this for dinner tonight I should have got 4lbs
Delicious and simple! I make the sauce early in the day and let it sit so the various flavors have a chance to “marry “. Then I add the muscles when we’re ready to eat….the sauce is unbelievably yummy. Adjust the heat to suit yourself.
Made the recipe as-is, no changes. It was delicious!
So delicious! It is our go to mussel recipe, everyone loves it!
Made it for the sauce, with personal substitutions and it was great!