| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 2 stalks lemongrass
- 4 tablespoons vegetable oil
- 2 medium red onions, thinly sliced
- 6 cloves garlic, thinly sliced
- 6 tablespoons chopped peeled ginger
- 1/4 cup green curry paste
- 2 15-ounce cans coconut milk
- 4 tablespoons fish sauce
- 6 pounds mussels, scrubbed and debearded
- 4 limes, halved
- 1 cup chopped fresh cilantro
- Crusty bread, for serving (optional)
Instructions
- Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
- Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
- Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 841 |
| Total Fat | 51 g |
| Saturated Fat | 30 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 60 g |
| Cholesterol | 128 mg |
| Sodium | 2364 mg |
Reviews
Delicious! Used a little extra green curry paste.
These are AMAZING!!! I did add some brown sugar because most Thai recipes have that, but no other changes!!! Will definitely make again!
This was delicious. I had 4 people and used 4 pounds of mussels. The broth was delicious and even our 5 year-old loved it. (I used a little less curry but it still had a little bite.)
You can make the broth in advance, and then cook the mussels at the last minute. I served it over black rice pasta from Whole Foods. Thai cucumber salad and crusty bread to accompany. A complete hit!
The broth in this recipe is to die for! I could just drink the broth and forget the mussels its so good!
We loved this dish, but we made some modifications that took it over the top. First, we used coconut oil instead of veg oil to saute the onions, used clam juice instead of water, added a dash or two of sirracha, some grated lime zest, and made 1.5 times the sauce so we could have leftovers over pasta the next night.
I loved this recipe. So flavorful and comforting. The broth was better than I expected! I would not change or alter this recipe next time I make it but may keep this in mind for a soup broth in the future!
Thought this was a great recipe with so many layers of flavor- spicy, sweet, and tangy. We made this as part of the “Thai Night” feature from the November issue of FN magazine. Some of the ingredients were kind of expensive, but once you have them you’re good to go next time. Overall an affordable, pleasing meal! Don’t forget bread to soak up the broth- it’s delicious and you won’t want it to go to waste. Would definitely make this again.
Excellent mussels! I have paid between 15-20 dollars in restaurants for mussels this good, GREAT recipe! Will be making this again soon, Thanks!