Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.
Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Do you enjoy eating fresh steamed mussels? If so, you may enjoy this slight twist on traditional mussels! Today I want to share with you a recipe I developed for Thai Green Curry Mussels. The flavor palette is slightly spicy from the green curry paste, but is balanced well with coconut milk and other veggies.

The sauce tastes wonderful not only on the steamed mussels, but it’s a perfect dipping sauce for crusty slices of hot sourdough or French bread. We always try to have hot bread on the side to use to dip in the sauce from the bowls! YUM! This recipe is fairly simple to prepare, but has the look and taste of a meal you could get at a nice seafood restaurant! Here’s how to make Thai Green Curry Mussels:

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Before Starting

Please Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want those shells CLOSED before cooking! The mussel shells will open on their own, once they have been successfully cooked.

Prepare The Veggies For The Sauce

Heat coconut oil in a LARGE skillet (one that also has a lid) on medium heat. When the oil is hot, add 1/3 cup (total) of chopped red/yellow bell peppers, minced shallot, and a grated 1″ piece of fresh ginger. Add a small pinch of red chili pepper flakes, then season lightly with a couple pinches of salt and pepper.

Stir to combine, and cook these veggies on Medium heat for a couple minutes until they begin to become tender. Add minced garlic and cook for another 30 seconds, stirring often so the garlic doesn’t burn. Pour in 1/2 cup of chicken broth, and stir again, to combine these ingredients.

Chicken broth, ginger, red peppers and shallots ready to season the mussels.Minced garlic is added to the sauteed veggies in the skillet.

Cook The Mussels

Now it’s time to cook the mussels. You will cook the mussels in the same skillet. Add the mussels to the skillet, and quickly stir to cover them with the “veggies” and broth. Put a lid on the skillet, and let the mussels steam for 4-5 minutes on Medium heat or until all the mussel shells have opened. Give the cooked mussels another stir to coat with the broth.

Remove the skillet from the heat. Discard any mussels that did NOT open while cooking, as they’re not safe for consumption. Cover the skillet again (off heat) and keep the mussels warm.

Mussels are added to skillet with veggies and steamed for 4-5 minutes.

Make The Green Curry Sauce

TIP: Make the green curry sauce while the mussels are cooking, because they take about the same time to cook. To make the green curry sauce you will need a can of unsweetened coconut milk (NOT coconut cream). Use either lite or regular canned coconut milk, whichever you prefer. You can typically find this in the Asian foods section at the grocery store.

You will also need Thai style green curry paste, which is usually found in the Asian foods section. I have found various brands available at our local Safeway, Kroger and Wal Mart. This recipe uses 3 Tablespoons GREEN curry paste, so buy a small jar and refrigerate the leftover paste. If you happen to prefer a really hot and spicy green curry sauce, feel free to add another Tablespoon.

Canned coconut milk is used in the green curry sauce for the mussels.Thai green curry paste is used to season the sauce for the steamed mussels.

 To make the curry sauce, add 3 Tablespoons of green curry paste into a separate large skillet. Cook the sauce on low heat for two minutes, stirring occasionally.

Open the can of coconut milk, and stir it until mixture is well blended. Add the canned coconut milk and the juice of one lime to the curry sauce. Stir again, then let the sauce simmer on low heat 2-3 minutes, or until heated through. Stir in half of the total amount of cilantro leaves.

The green curry sauce cooks in a large skillet before pouring over cooked mussels.Cilantro leaves are added to the green curry sauce in the skillet.

Serve The Thai Green Curry Mussels

To serve, evenly divide the cooked mussels (and veggies) into individual serving bowls. Pour the hot green curry sauce over the mussels, dividing all the sauce evenly between the portions. Garnish each serving with the remaining cilantro leaves, then serve and enjoy! Be sure to serve some warm crusty bread on the side to dip up some of that curry sauce out of the bowl.

Thai green curry mussels are served in a large white bowl.One of the cooked Thai green curry mussels shown inside its open shell.

I hope you enjoy this tasty recipe for Thai green curry mussels. Thanks for taking the time to visit my blog today, and I invite you to come back soon for more delicious recipes. Take care, and have a great day!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Thai Green Curry Mussels
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Category: Main Dish
Cuisine: American, Thai
Keyword: Thai green curry mussels
Servings: 3
Calories Per Serving: 365 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon coconut oil
  • cup red/orange bell peppers combined/chopped
  • ¼ cup shallot minced
  • 1 inch piece of fresh ginger finely grated
  • 1 pinch red pepper flakes
  • ¼ teaspoon salt and pepper ¼ tsp. EACH
  • 4 cloves garlic minced
  • ½ cup low sodium chicken broth
  • pounds fresh mussels
  • 3 Tablespoons green curry paste
  • 13.7 ounces lite coconut milk (canned)
  • 1 lime (juice only)
  • 4 Tablespoons cilantro leaves Divided Use
Instructions
  1. *Note: Before cooking fresh mussels it is very important to check them. If any of the shells have already opened, discard them, as they are not safe to eat. You want shells CLOSED before cooking! The mussel shells will open on their own, once they've been cooked.

  2. Heat coconut oil in large skillet on Medium heat. When oil is hot, add chopped red/yellow peppers, shallot, and grated ginger. Add a pinch of red pepper flakes; season with salt/pepper. Stir to combine; cook on Medium for a couple minutes until veggies begin to soften. Add minced garlic; cook another 30 seconds, stirring often. Pour in chicken broth; stir again to combine ingredients.

  3. Add mussels to the same skillet; quickly stir to coat mussels with veggies/broth. Put a lid on the skillet. Steam mussels for 4-5 minutes on Medium heat or until you see the shells have opened. Give mussels another stir to coat with broth. Remove skillet from heat. Discard any mussels (if there are any) that did NOT open while cooking. Cover skillet (off heat); keep mussels warm.

Make Curry Sauce While Mussels Are Steaming To Save Time!
  1. Place curry paste into separate skillet. Cook on Low heat for two minutes, stirring occasionally. Open can of coconut milk; stir until contents are well blended. Add coconut milk and lime juice to skillet. Stir again; let simmer on Low 2-3 minutes, or until heated through. Stir in ½ of the cilantro leaves, then serve.

  2. To serve, evenly divide cooked mussels (and veggies) into serving bowls. Pour hot green curry sauce over mussels, dividing all the sauce evenly between portions. Garnish each serving with remaining cilantro. Serve and enjoy!

Nutrition Facts
Thai Green Curry Mussels
Amount Per Serving (1 (1/3 of total))
Calories 365 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 14g88%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 54mg18%
Sodium 870mg38%
Potassium 792mg23%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 4g4%
Protein 25g50%
Vitamin A 3241IU65%
Vitamin C 44mg53%
Calcium 91mg9%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai Green Curry Mussels are a delicious dish! Mussels are served in a coconut curry sauce, with ginger, garlic, lime, shallots and peppers.

Thai Green Curry Mussels

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