Thai Red Curry Mussels with Thai Basil and Lemongrass
Spicy and aromatic mussels infused with Thai flavors
A delightful dish that brings the authentic taste of Thailand to your table with plump mussels cooked in a vibrant red curry sauce, complemented by the fresh aroma of lemongrass and Thai basil.
- 45 min
- 4
- Intermediate
Ingredients
For the Mussels
For the Curry Sauce
For Garnishing
Preparation
Preparing the Mussels
Rinse and scrub mussels
Rinse the mussels under cold water, scrub the shells, and remove any remaining debeards by pulling them off firmly.
Discard damaged mussels
Discard any mussels that are cracked or remain open after tapping them.
Soak in salted water
Set cleaned mussels aside in a bowl of cold salted water until ready to use.
Making the Curry Sauce
Heat oil
In a large pot, heat vegetable oil over medium heat.
Sauté garlic, ginger, and lemongrass
Add minced garlic, ginger, and lemongrass; sauté until fragrant, about 2 minutes.
💡 For intense flavor, lightly bruise the lemongrass with a rolling pin before chopping.
Cook curry paste
Stir in the red curry paste and cook for another 2 minutes until well blended.
⚠ Important: Do not allow the curry paste or garlic to burn, as this will impart a bitter taste.
Cooking Process
Steaming the Mussels
Add mussels to the pot and stir to coat them in the curry mixture.
Creating the Sauce
Pour in the coconut milk, fish sauce, and brown sugar; stir gently to combine.
Finishing Touches
Cover the pot and cook until mussels open, about 5-7 minutes. Discard any mussels that do not open.
Timing & Heat Guide
Sautéing Aromatics: 4 min; Cooking Mussels: 7 min.
Plating & Serving
Thai Red Curry Mussels with Thai Basil and Lemongrass
Thai Red Curry Mussels with Thai Basil and Lemongrass
Plating & Serving
Spoon mussels and curry sauce into shallow bowls, drizzling generously with the fragrant sauce.