Thai Curry Steamed Mussels

Thai Curry Steamed Mussels are cooked in a fragrant coconut milk broth with green curry and Thai spices. This delicious, one-pot meal is ready in just 30 minutes! This healthy, easy mussels recipe is sure to impress your dinner guests and perfect for holiday entertaining!

I was inspired to make this Thai curry mussels dish after a visit to a fabulous seafood restaurant in New York City called, "Flex Mussels." The menu features 20 different mussels preparations, and their Thai steamed mussels were my absolute favorite! So, being me, I just had to recreate it for my blog when I returned home!

Buying and storing mussels

• Most importantly, you need to buy very fresh mussels. They should never, ever smell fishy! I buy them from my local fishmonger, but stores like Whole Foods always has them in stock. Smell before you buy!
• Rinse and scrub the mussels when you get home. Inspect each one and discard any cracked mussels. If you see any open mussels, pinch them together a few times. If they close up, then you can keep them. If not, discard them.
• Next, you need to de-beard them! Some mussels have pieces of what looks like hair coming out of the side. Pull on it and it should come off. Not all beards will be visible, so don't worry about the ones that don't have beards.
• If you're not cooking the mussels right away, store them in an open container in the refrigerator for no more than three days. Do not cover or seal them! They need to breath!

TOP TIP: Never store mussels in the refrigerator in a sealed bag or closed container. They will die! Mussels are living, breathing creatures (until you cook them, LOL!). Also, do not store them in water. Instead, place a damp towel over the mussels while they're being stored.

In This Article:

• Buying and storing mussels
• Other ingredients you'll need for this recipe
• Steps to make steamed mussels
• FAQ'S
• What wine pairs well with mussels?
• More seafood recipes you might like
• Recipe notes
• Thai Curry Steamed Mussels

Other ingredients you'll need for this recipe

• Shallots (or onions, if you prefer)
• Garlic cloves
• Leeks
• Lemongrass stalks (or lemongrass paste in the tube)
• Thai red chili peppers
• Lime

TIP: When preparing the lemongrass, remove the tough outer leaves, and lightly pound the white flesh before chopping. This opens up the flavors of the lemongrass!

For the broth:

• Unsweetened coconut milk
• Fish sauce
• Dry white wine
• Green curry paste

[*See recipe card for exact quantities.]

Along with the other ingredients, dry white wine adds a wonderful depth of flavor to the broth. Make sure to use a wine that you would want to drink (i.e., don't use "cooking wine" because it is not a high quality wine). Then, drink your leftover wine with the mussels. Cheers to that!

Your dinner guests will be so impressed when you whip out these Thai Curry Steamed Mussels, a level-up, Thai-style version of the classic French dish! They'll never know how easy it was to prepare. (Your secret is safe with me!)

Steps to make steamed mussels

1. Heat the coconut oil in a heavy sauce pan, Dutch oven, or wok.
2. Add shallots, garlic, leeks, lemongrass, Thai chili peppers, and lime zest, and sauté until fragrant.
3. Stir in the coconut milk, fish sauce, white wine, and green curry paste, and bring to a boil.
4. Add the mussels, reduce heat to medium, and cover until mussels are open.
5. Garnish with cilantro. Serve with crusty bread on the side for dipping.

[*See recipe card for detailed instructions.]

Make sure to serve these Thai-style mussels with a side of crusty bread for dipping in the yummy broth. Seriously, it's the best part!

FAQ'S

How do steamed mussels taste?

Mussels have a very mild "ocean" flavor with a faintly sweet, mushroom-like undertone. Their subtle taste makes them an excellent addition to many dishes, and they will take on the character of the other ingredients they're combined with.

Are steamed mussels good for you?

Mussels are a clean and nutritious source of protein, as well as being a great source of omega 3 fatty acids, zinc and folate, and they exceed the recommended daily intake of selenium, iodine and iron. Mussels are sustainably farmed with no negative impact to the environment.

What are the different types of edible mussels?

There are many species of mussels in the world, and about 17 of them are edible. The most common are Blue mussels, Mediterranean mussels, Pacific Blue mussels, and New Zealand green-lipped mussels.

Are mussels alive when cooked?

Yes. Make no mistake, mussels are most definitely alive. They're part of the bivalve family which also includes oysters, cockles, and scallops.

Plump, juicy mussels are so tasty in this quick and easy Thai Curry Steamed Mussels dish! You can serve this as an appetizer, or make it an entree with a side of white rice.

What wine pairs well with mussels?

Wine is so subjective, so choose any wine that makes you happy! I like a crisp white wine with my seafood, so I'm recommending Scout & Cellar Clean-Crafted™ wine. All of their wines are produced without any artificial processing aids, chemicals, toxic pesticides, or added sugars. Just yummy wine!

Want more mussels? You need to try my Steamed Mussels with Smoky Bacon recipe! These steamed mussels are prepared in a dip-worthy broth with white wine, Sriracha sauce, lime juice, and ghee (clarified butter). So delicious!

More seafood recipes you might like

If you liked this Thai Curry Steamed Mussels recipe, you're going to want these recipes too!

• Thai Coconut Curry Seafood Soup
• Skinnyish General Tso's Shrimp and Tofu
• Pan-Seared Asian Scallops with Zucchini Noodles
• Asian Rubbed Salmon
• Grilled Shrimp with Honey Garlic Miso

Recipe notes

• Only use very fresh mussels. They should never, ever smell fishy! I buy them from my local fishmonger, but stores like Whole Foods always have them in stock. Smell before you buy!
• Feel free to add other seafood to this recipe, like shrimp, calamari, or lobster. Put them in the broth before you add the mussels.
• Can't find lemongrass stalks? Substitute with one tablespoon of lemongrass paste in the tube, which you can usually find in the produce section at most grocery stores.
• You can also use red curry paste if you prefer. Either curry paste will work just as well. Red curry will be spicier, and green curry will be a touch sweeter.
• If you can't locate Thai red chili peppers, you can use red pepper flakes as a substitute.
• This mussels dish also goes well with a side of white rice.

Update Notes: This post was originally published on March 7, 2016, but was republished with slight text changes and additions, like step-by-step instructions, new images, and tips, in November 2022.

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