Mussels in Thai Panang Sauce
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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