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Thai Green Curry Mussels
This is one of those instant vibe-setters—garlic and ginger hit the pan, curry blooms, and within minutes the mussels open into this luxurious, aromatic broth. It’s quick, a little dramatic, and feels like a restaurant moment at home.
Prep 10 minCook 15 minTotal 25 min1 servingsEasy0 calories
Directions
Fresh mussels steamed in a rich, silky Thai green curry coconut broth—fragrant, fast, and perfect for soaking up with crusty bread.
- 1.Prep the mussels:
- 2.Rinse mussels under cold water, scrubbing shells and removing any beards. Discard any that are open and don’t close when tapped.
- 3.Build the aromatics:
- 4.Heat oil in a large pot over medium heat. Add garlic and ginger and sauté until fragrant.
- 5.Bloom the curry:
- 6.Stir in Thai green curry paste and cook for about 30–60 seconds to deepen the flavor.
- 7.Create the broth:
- 8.Pour in coconut milk and broth, then add fish sauce. Stir and bring to a gentle simmer for 2 minutes.
- 9.Cook the mussels:
- 10.Add mussels, cover the pot, and cook for 5–7 minutes until the shells open.
- 11.Finish bright:
- 12.Turn off heat, add Thai basil, and squeeze in fresh lime juice.
- 13.Serve:
- 14.Transfer mussels and broth to a large bowl and serve immediately with crusty bread for dipping.
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