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Thai Blue Mussels

Musselentrs1

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0 ratings
5
prepare
15
cook
8
serves

INGREDIENTS

5 lb. fresh cultured blue mussels
4 tbsp. butter
4 tomatoes, seeded and chopped
2 cloves garlic, chopped
2 tbsp. fresh ginger, chopped
1 tbsp. Thai red curry paste
2 oz. canned coconut milk
1 tbsp. Fish sauce (or 1 tsp. salt)
1 tbsp. Brown sugar
1 cup carrot, finely sliced
1 red pepper, finely sliced
1/2 cup fresh cilantro, chopped
1/2 cup fresh basil, chopped
1 lb. Rice noodles

INSTRUCTIONS

  1. 1
    Rinse fresh blue mussels in tap water.
  2. 2
    Heat butter in a large pot over medium heat.  
  3. 3
    Add tomatoes, garlic, ginger and curry paste. Sauté for about a minute until very fragrant. 
  4. 4
    Add coconut milk, fish sauce and sugar. Simmer for 2 minutes, stirring occasionally.
  5. 5
    Taste.  Add more curry paste at this point if it’s not spicy enough.  
  6. 6
    Add carrots, red pepper, half the cilantro, half the basil and the fresh blue mussels; cover and cook for 5 to 8 minutes, or until mussels open.  
  7. 7
    Discard any that remain closed.  
  8. 8
    While fresh blue mussels are cooking, cook noodles. 
  9. 9
    Ladle noodles into bowls.  
  10. 10
    Top with mussels, thai broth, and finish with remaining fresh cilantro and basil.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Select Nova Scotia

recipe search tags

preparation methods
Meals/Courses
cuisines Asian, Thai
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