Thai Steamed Mussels

From: bemocked

On Sep 26, 2006

I have made this recipe (with my variations) 3 or 4 times, and it always impresses. I am not a big "measurer" but I tend to add a few extra splashes of white wine and lime juice than is called for, I use "lite" coconut milk, I add at least a tablespoon-full of minced/fresh ginger, I usually use green curry paste instead of red (personal preference), and I add a generous splash of a fine white wine vinegar, and a spoonfull of minced (fresh) hot chillies (I like a serious "kick" in my curry). This is the perfect foundation receipe for thai-curry mussels!

From: lazyme

On Jul 11, 2006

We really loved this. We tried it with clams instead of mussels, and had lots of French bread to soak up the sauce.

From: Jewelies

On Jun 28, 2006

Quite a different way to cook mussels and a nice change from tomato based recipes. I served over rice. Thanks for posting, very enjoyable.

From: Cremon

On Oct 4, 2007

As a person that grew up in Thailand and who has cooked Thai dishes for years, this one attracted my attention. Normally I use a green curry for seafoods, but this does seem to go well with the red. I'd definitely serve this with rice and maybe some finely sliced Thai chili peppers.