Coconut Thai Green Curry Mussels

Prep: 15 mins

Cook: 10 mins

Difficulty: Easy

Servings: 4 Servings

Mussels are one of the unsung heroes of the seafood counter. They’re readily available, a sustainable choice, and easy to cook in a myriad of ways. Mussels make a good weeknight option since they cook quickly and sit in a flavorful sauce that’s great for serving over noodles or rice, or just with a crusty heel of bread. Thai green curry paste and coconut milk are a great match for these briny bivalves

Ingredients

3 pounds mussels
2 tablespoons vegetable oil
1/2 medium yellow onion, finely chopped
Salt
1 tablespoon finely chopped peeled fresh ginger
2 cloves garlic, minced
1 fresh Thai birds-eye chile, thinly sliced
2 to 4 tablespoons Thai green curry paste
1 tablespoon fish sauce
2 teaspoons packed dark brown sugar
1 (13- to 15-ounce) can coconut milk
Coarsely chopped fresh cilantro
Lime wedges, for serving
Steamed rice, rice noodles, or toasted bread, for serving

Instructions

Scrub the mussels and remove any beards (see post here); set aside.
Heat the oil in a large Dutch oven or stockpot over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the ginger, garlic, and chile and cook until fragrant, about 30 seconds.
Add 2 tablespoons of the curry paste, fish sauce, and brown sugar and cook until fragrant and the brown sugar is completely dissolved, about 30 seconds. Add the coconut milk, stir to combine, and bring to a simmer. Taste and add more curry paste as needed — you want the sauce to taste strong and concentrated, as the mussels will release liquid and dilute it as they cook. (See Recipe Note.)
Add the mussels, stir to combine, and cover the pot with a tight-fitting lid. Cook covered, stirring the mussels every minute or so, until the mussels are opened, 5 to 8 minutes total. Transfer the mussels to serving bowls, discarding any unopened mussels. Pour the broth over the mussels and sprinkle with cilantro. Serve with lime wedges and bread, noodles, or rice.