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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
Thai Green Curry Mussels

Directions

Fresh mussels steamed in a rich, silky Thai green curry coconut broth—fragrant, fast, and perfect for soaking up with crusty bread.

  1. 1.Prep the mussels:
  2. 2.Rinse mussels under cold water, scrubbing shells and removing any beards. Discard any that are open and don’t close when tapped.
  3. 3.Build the aromatics:
  4. 4.Heat oil in a large pot over medium heat. Add garlic and ginger and sauté until fragrant.
  5. 5.Bloom the curry:
  6. 6.Stir in Thai green curry paste and cook for about 30–60 seconds to deepen the flavor.
  7. 7.Create the broth:
  8. 8.Pour in coconut milk and broth, then add fish sauce. Stir and bring to a gentle simmer for 2 minutes.
  9. 9.Cook the mussels:
  10. 10.Add mussels, cover the pot, and cook for 5–7 minutes until the shells open.
  11. 11.Finish bright:
  12. 12.Turn off heat, add Thai basil, and squeeze in fresh lime juice.
  13. 13.Serve:
  14. 14.Transfer mussels and broth to a large bowl and serve immediately with crusty bread for dipping.

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