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Cook This: Coconut curry Thai mussels

By Shereen Pavlides for The 3 min read
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Dave Garrett/Calkins Media

Coconut curry Thai mussels

2 / 2

Dave Garrett|Calkins Media

Chef Shereen Pavlides pours broth over the mussels for coconut curry Thai mussels.

Looking for a seafood dish with a kick?

Coconut curry Thai Mussels brings together such Asian cooking favorites as coconut milk, red curry paste, lemongrass and lime in a tasty dish that Shereen Pavlides was inspired to create after having a similar one at a now closed Jersey Shore hotel restaurant.

You’ll want to have some crusty, warm bread on the side for sopping up the coconut curry broth. It’s too good not to.

Kaffir lime leaves (also referred to as lemon leaves in some Asian markets) really make a difference in this broth; alternately, you can substitute for lime zest for a similar flavor, but it’s not quite the same. Go the extra mile and get the Kaffier lime leaves. They can be found at Asian markets, on occasion, at select Whole foods or online.

Recipe

2 tablespoons peanut oil

4 garlic cloves, minced

2 tablespoons minced, peeled ginger

2 tablespoons Thai red curry paste

1 (13.5-ounce) can unsweetened coconut milk

1 stalk lemon grass, trimmed, peel outer layers, crushed with the back of knife or 1 lemon, zested

½ -1 small fresh Thai bird’s eye chili or serrano chile, split lengthwise, remove desired amount of seeds to reduce the heat

4 fresh Kaffir lime leaves or 1 lime zested

Kosher salt

Fresh finely ground black pepper

2 pounds mussels, soak in cold water

3 tablespoons lightly chopped cilantro

2 tablespoons salted peanuts, chopped

1 lime, cut into wedges

Heat oil in a 6-quart pot over medium-low heat. Add garlic, ginger and curry paste. Suate until the curry is smooth, about 2 minutes, whisking constantly.

Pour in coconut milk; toss in lemongrass, chile and lime leaves (Alternatively, if using lemon and lime zest, do not add now, stir into the coconut broth at the end, off the heat before pouring over the mussels).

Season the broth with 1 teaspoon salt and ½ teaspoon pepper. Whisk until combined. Bring to a gentle boil over medium-high heat. Reduce heat to medium-low and cook until the flavors build, 8-10 minutes, whisking periodically.

Meanwhile: scrub the mussels and de-beard them. When the coconut broth is ready, add the mussels, increase the heat to medium-high and cover the pot to let them steam until opened, about 3 minutes.

Uncover and begin pulling out the opened mussels, using tongs, and transfer to a large serving bowl.

(Note: If some have not opened, cover and continue to steam, 1 minute. At that point, if they have not opened, discard them.)

Discard the lime leaves and lemongrass, if using, or if using lemon and lime zest, stir it in now, off the heat. Pour the coconut curry broth over the mussels.

Garnish with cilantro and peanuts. Serve lime wedges on the side for squeezing, as desired.

Prep: 25 minutes

Cook: 15 minutes

Serves: 4

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