- Main
- Shellfish
- Thai
- Stovetop
Ingredients
For the mussels
- 4 lb
mussels, scrubbed and debearded
- 2 tbsp
coconut oil or vegetable oil
- 4 cloves
garlic, thinly sliced
- 1 tbsp
fresh ginger, peeled and minced
- 2
lemongrass stalks, tough outer layers removed, bruised and cut into 3-inch lengths
- 1
shallot, thinly sliced
- 3 tbsp
Thai red curry paste
- 1 can
full-fat coconut milk (13.5 oz)
- 1/2 cup
water or chicken stock
- 2 tbsp
fish sauce
- 1 tsp
light brown sugar
- 2 tbsp
lime juice, freshly squeezed, plus lime wedges for serving
- 1 cup
Thai basil leaves, loosely packed
- 1
red chile, thinly sliced (optional)
For the rice
- 1 1/2 cups
jasmine rice, rinsed until the water runs clear
- 2 1/4 cups
water
salt, to taste
- Dairy-free
Contains fish (fish sauce) and shellfish (mussels).
Not checked: coconut oil or vegetable oil, water or chicken stock.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the rinsed jasmine rice, water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then cover, turn the heat to low and cook for 15 minutes. Take it off the heat and leave it covered until you serve.
20 min
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- salt
- Step 2
While the rice cooks, sort the mussels: tap any that are open against the counter and discard any that don't close, along with any with cracked shells. Pull off any stringy beards and give them a quick rinse.
10 min
- 4 lb mussels
- Step 3
Heat the oil in a large wide pot over medium heat. Add the garlic, ginger, lemongrass and shallot and cook, stirring, until fragrant and softened, about 2 minutes. Don't let the garlic brown.
2 min
- 2 tbsp coconut oil or vegetable oil
- 4 cloves garlic
- 1 tbsp fresh ginger
- 2 lemongrass stalks
- 1 shallot
- Step 4
Add the red curry paste and stir it into the oil for 1 minute, until it darkens and smells toasty.
1 min
- 3 tbsp Thai red curry paste
- Step 5
Pour in the coconut milk and water, then stir in the fish sauce and brown sugar. Bring to a strong simmer over medium-high heat and let it bubble for 3 minutes to pull the flavors together.
5 min
- 1 can full-fat coconut milk (13.5 oz)
- 1/2 cup water or chicken stock
- 2 tbsp fish sauce
- 1 tsp light brown sugar
- Step 6
Add the mussels, cover the pot and steam over medium-high heat until the shells open, 5 to 7 minutes. Shake the pot once or twice as they cook. Discard any mussels that stay firmly shut.
7 min
- 4 lb mussels
- Step 7
Turn off the heat. Stir in the lime juice, then scatter over the Thai basil and the sliced chile, if using, and fold gently so the basil wilts into the broth. Fish out the lemongrass pieces.
2 min
- 2 tbsp lime juice
- 1 cup Thai basil leaves
- 1 red chile
- Step 8
Fluff the rice and spoon it into bowls. Ladle the mussels and plenty of broth over or alongside, and serve with lime wedges.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026