12 Reviews of 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: 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.

From: CC & G

On Mar 16, 2009

I got this recipe from Epicurious and tried it on Saturday. I had yellow curry paste which was fine. The flavors of this are excellent, you must have a lot of bread for the sauce. I will make this one over and over again.

From: gaperron

On May 22, 2004

excellent! save the broth - throw in some veggies, meat/fish of choice- and it's another meal.

From: Gay Gilmore

On Nov 12, 2003

Perfect! Spicy and good for my cold! We had 2 lbs of mussels for the 2 of us, but I made the full amount of broth (save the curry, I'm notorious for using to much curry paste so it is too hot to eat so I kept it to 1/2 T.). Thought it was a little on the lime-y side so I might skip the wedges or reduce the lime juice a tad next time, but I really liked it!

From: Vicki in AZ

On Nov 7, 2004

Loved these! I served as an appetizer and saved the juice, as suggested, which I used over rice and shrimp.

From: lin1

On Mar 18, 2004

My DH loves Mussels and spicey food so he really enjoyed this dish.Thanks

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: kerrbear

On Aug 22, 2009

I am so glad my Superstore didn't have any PC Thai Green Curry Cooking sauce in a can an I had to use your recipe. I did 1/2 the whole thing and use bottled lime juice but it was still really good. I have saved the rest of the sauce to add to a curry later this week!

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.