I stuck to my promise and cooked another Thai-style mussel dish, this time using our Thai green curry paste! Lunch or dinner could not be made easier than this quick delicious recipe. These Thai-style mussels are cooked quickly in a lightly spiced coconut sauce and packed with all those familiar Thai flavours! Just like my previous mussel recipe, you can serve up 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
The sweet Thai basil leaves gently mixed into this meal is so refreshing and the meal as a whole has all those important Thai flavours - Sweet, Spicy and Salty! If you haven’t read our ‘4 Essential Flavours of Thai Cuisine’ blog, have a quick read today! Now you know everything you need to know about buying and cooking mussels, it's time to cook this Thai green curry with mussels recipe! And if you love it, try this same recipe using our Panang curry paste or Yellow curry paste!
If you enjoyed our Thai green curry with mussels recipe, please give this recipe a star rating and comment if you loved the flavours of this fish dish! Check out our recipe page for more delicious dishes like this and subscribe for new recipes and posts. Always stay connected and follow us on Instagram and Facebook!
Thai Green Curry with Mussels
This dish will leave you asking for more! A subtle spice with sweet and salty flavours!
- 1 kg Fresh Mussels
- 1 tbsp Mae Jum Thai Green 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
- Sweet Thai Basil (Handful)
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
Cooking Method
In a wok, fry Green 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 handful of fresh sweet Thai basil
Serve in a large bowl, sprinkle red chilli slices on top and enjoy on its own or with bread!
