Thai-Spiced Steamed Mussels

Steamed mussels in a flavorful coconut milk and red curry broth, garnished with fresh spring onions and coriander.

Quick Seafood Dairy Free Gluten Free Mussels Thai Cuisine

Estimated Nutrition

Calories

645.6

kcal / serving

2582.4 kcal total

Carbs

35.1g

per serving

140.4 g total

Fat

28.1g

per serving

112.4 g total

Protein

62.2g

per serving

248.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Curry Paste

Ready-made

Liquids

400

Coconut Milk

Unsweetened, from a can

300

Chicken Stock

NutsSeeds

clove

Garlic

Crushed to a paste

tbsp

Coriander

Fresh, roughly chopped

Seafood

Mussels

Cleaned and de-bearded

Vegetables

piece

Red Chilli

Finely sliced

piece

Spring Onion

Trimmed and finely sliced

Method

Whisk curry paste into a small amount of coconut milk in a bowl.

Divide mussels and liquid into four bowls and top with spring onions and coriander.

Discard any mussels that remain closed.

Stir in chilli and garlic and boil for 2 more minutes until mussels open.

Bring to a boil and steam for 3 minutes.

Add mussels and coconut milk mixture to the pan and cover with a lid.

Heat a large lidded pan over high heat.

Gradually whisk in the remaining coconut milk and chicken stock.