Sandra This Bobby Flay Thai Red Curry Mussels Recipe is a fragrant and spicy recipe, which is made with Thai red curry paste and unsweetened coconut milk. It’s the perfect 20-minute meal, ready in about 20 minutes.
Bobby Flay Thai Red Curry Mussels Recipe Ingredients
- 2 tablespoons peanut oil
- 1 stalk lemongrass, crushed
- 3 tablespoons Thai red curry paste
- 1/2 cup white wine
- 1 can unsweetened coconut milk
- 2 tablespoons fish sauce (nam pla)
- 2 tablespoons fresh lime juice
- 2 1/2 pounds mussels, debearded and scrubbed
- 2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
- 4 tablespoons chopped Thai basil or Italian basil leaves
How To Make Bobby Flay Thai Red Curry Mussels Recipe
- Heat the oil: Place a Dutch oven over high heat on the stovetop or grill. Add peanut oil and let it heat until shimmering.
- Cook the broth: Stir in the lemongrass, red curry paste, white wine, coconut milk, fish sauce, and lime juice. Whisk everything together and bring it to a simmer.
- Steam the mussels: Add the mussels, cover the pot, and cook for about 5 minutes until they open. Discard any mussels that stay closed.
- Add fresh herbs: Stir in the chopped cilantro and basil during the last minute of cooking.
- Serve and enjoy: Remove the lemongrass, then serve the mussels with the flavorful broth.
Recipe Tips
- How to buy fresh mussels: Always buy fresh mussels that are closed or close when tapped. If they stay open, they are not fresh and should be thrown away.
- How to clean mussels properly: Rinse them under cold water and scrub the shells. Remove the beards (the stringy bits) by pulling them off with your fingers or a knife.
- How to avoid overcooking mussels: Mussels cook fast! Once they open, they are done. Overcooking will make them tough and chewy.
- How to adjust the spice level: Thai red curry paste can be spicy. If you want it milder, start with 1 tablespoon and add more as needed.
- What kind of coconut milk is best: Use full-fat coconut milk. This makes the broth rich and creamy. Light coconut milk will make it thinner and less flavorful.
What To Serve With Thai Red Curry Mussels
This dish is fantastic on its own, but you’ll want something to soak up every last drop of the delicious broth.
- Crusty bread or baguette
- Steamed jasmine rice
- French fries (for a Thai-style “moules frites”)
How To Store Thai Red Curry Mussels
Refrigerate: Let the leftover Thai Red Curry Mussels cool to room temperature. Transfer them with some broth into an airtight container and refrigerate for up to 2 days.
Thai Red Curry Mussels Recipe Nutrition Facts
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 14g
- Cholesterol: 50mg
- Sodium: 800mg
- Potassium: 400mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Any mussels that do not open after steaming should be discarded. They were likely not fresh or alive before cooking.
You can use 1 tablespoon of lemongrass paste, which is often sold in a tube in the produce section. In a pinch, 1 teaspoon of lemon zest can add a similar citrusy note.
Yes, but it will change the flavor profile. Green curry is typically more herbaceous and spicier, while yellow curry is milder and more fragrant with spices like turmeric.
Try More Recipes:
- Bobby Flay Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard Recipe
- Bobby Flay Rib-Eye Marinated in Garlic, Chiles and Oregano Recipe
- Bobby Flay Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco Recipe
Bobby Flay Thai Red Curry Mussels Recipe
Description
Fresh mussels steamed in a fast, fragrant, and spicy broth of Thai red curry, coconut milk, and fresh herbs.
Ingredients
Instructions
- Heat peanut oil in a Dutch oven over high heat.
- Stir in lemongrass, red curry paste, white wine, coconut milk, fish sauce, and lime juice. Bring to a simmer.
- Add mussels, cover, and steam for 5 minutes until they open.
- Discard any mussels that remain closed.
- Stir in fresh cilantro and basil during the last minute.
- Remove the lemongrass stalk and serve immediately with the broth.
Notes
- Only use mussels that are closed or that close when you tap them.
- Be sure to scrub the shells and pull off the “beard” from each mussel before cooking.
- For a milder dish, start with 1-2 tablespoons of red curry paste and add more to taste.
- Full-fat coconut milk is essential for creating a rich, creamy broth.
