Lunch or dinner could not be made easier than this quick delicious recipe. These juicy Thai-style mussels are cooked quickly in coconut milk and packed with familiar Thai spices! You could even serve with crispy fries on the side for a Thai-French fusion of the classic dish - Moules Frites!
Things to know about cooking mussels
- Always buy fresh mussels! Unfortunately, frozen mussels will not do this dish any favours, when mussels are the star ingredient, they must be fresh.
- Try and look at each mussel BEFORE you buy them. If you see cracked shells or open shells, don't buy them. If a shell is a little open, give it a firm tap and if it closes back up, then it's safe to eat. Once bought, make sure to store them in an open container, as they are alive and need to breathe.
- Mussels have beards (huh?!) - yes, they have little hairy beards that come out the side of each mussel. You'll want to pull this out and rinse the mussels under running cold water before cooking.
- Mussels cook very quickly, so keep a close eye on them and as soon as they all open, take off the heat and serve immediately
Now you know everything you need to know about buying and cooking mussels, it's time to cook these mussels in Thai Panang sauce! Why not try cooking this recipe using our other Thai curry pastes too, such as green or red and even yellow - the list goes on! Enjoy!
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Mussels in Thai Panang Sauce
This dish will leave you asking for more! A subtle spice with zesty and salty flavours!
- 1 kg Fresh Mussels
- 1 tbsp Mae Jum Thai Panang Curry Paste
- 200 ml Coconut Milk
- 60 g Samphire
- 1 tsp Fish Sauce
- 1 tsp Palm Sugar
- 1 Large Red Chilli Pepper
- 1 tsp Coconut Oil
- 3 Kaffir Lime Leaves
Preparation
Clean the mussels by removing the byssal threads or 'beard' from the mussels, scrape any barnacle off using the back of a knife and then use a colander to rinse the mussels under fresh running cold water
Finely chop kaffir lime leaves
Cooking Method
In a wok, fry Panang curry paste in coconut oil on medium heat for 2 minutes.
Add coconut milk, fish sauce and palm sugar, blend well and bring to a light simmer for 5 minutes
Add samphire and mussels to the wok, cover with a lid and leave to steam for 4-5 minutes or until all mussels have opened.
Turn off heat, and gently stir in a kaffir lime leaves
Serve in a large bowl, sprinkle red chilli slices on top and enjoy on its own or with bread!
