Best 11 Thai Mussels Recipes

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Welcome to the world of tantalizing Thai mussels, where flavors dance and blend in perfect harmony. If you're ready to embark on a culinary adventure, this article will guide you through the steps of selecting the freshest mussels and transforming them into a mouthwatering dish that will leave your taste buds craving for more. From the initial preparation to the final presentation, we'll cover everything you need to know to create an unforgettable Thai mussel experience. So gather your ingredients, prepare your taste buds, and let's dive into the world of Thai mussel cooking!

Let's cook with our recipes!

THAI STEAMED MUSSELS



Thai Steamed Mussels image

Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.

Provided by MURINMOON

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 6

Number Of Ingredients 9

5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Steps:

  • In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
  • Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g

STEAMED MUSSELS IN THAI CURRY SAUCE



Steamed Mussels in Thai Curry Sauce image

Categories     Shellfish     Tomato     Appetizer     Steam     Quick & Easy     Lemon     Lime     Basil     Mussel     Curry     Summer     Lemongrass     Cilantro     Bon Appétit

Yield Makes 6 to 8 first-course servings

Number Of Ingredients 12

2 13.5-ounce cans unsweetened coconut milk* (3 1/2 cups)
1 teaspoon Thai red curry paste**
1 cup chicken stock or canned low-salt chicken broth
1/2 cup (packed) fresh basil leaves
2 stalks lemongrass,** trimmed, coarsely chopped (about 1/3 cup) or 1 tablespoon grated lemon peel
1/4 cup fresh lime juice
2 tablespoons fish sauce (nam pla)**
3 kaffir lime leaves or 3 tablespoons fresh lime juice plus 1 1/2 teaspoons grated lime peel
2 tablespoons peanut oil
3 pounds mussels, scrubbed, debearded
4 plum tomatoes, diced (about 1 cup)
1/2 cup chopped fresh cilantro

Steps:

  • Bring coconut milk to boil in heavy large saucepan. Reduce heat to medium; add curry paste and whisk until dissolved. Add next 6 ingredients. Simmer uncovered 10 minutes. Strain into bowl.
  • Heat peanut oil in large deep skillet over high heat. Add mussels. Sauté 2 minutes. Add strained curry sauce. Cover and cook until mussels open, about 4 minutes (discard any mussels that do not open). Transfer to large serving bowl. Sprinkle with tomatoes and cilantro and serve.
  • Available at Indian, Southeast Asian, and Latin American markets as well as many supermarkets.
  • ** Available at Asian markets and in the Asian foods section of some supermarkets.

MUSSELS WITH THAI RED CURRY



Mussels with Thai Red Curry image

Categories     Fruit     Garlic     Ginger     Herb     Shellfish     Tomato     Appetizer     Quick & Easy     Dinner     Coconut     Seafood     Mussel     Curry     Fall     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 as a first course

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
5 plum tomatoes, seeded, chopped
2 tablespoons minced garlic
1 tablespoon chopped peeled fresh ginger
2 14-ounce cans unsweetened coconut milk
1 tablespoon (or more to taste) Thai red curry paste
1/4 cup plus 3 tablespoons chopped fresh cilantro
1 teaspoon salt
3 pounds mussels, scrubbed, debearded

Steps:

  • Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.

THAI CURRY MUSSELS



Thai Curry Mussels image

This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it's still good.

Provided by Geema

Categories     Mussels

Time 51m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup butter
5 plum tomatoes, seeded and chopped
2 tablespoons minced garlic
1 tablespoon peeled fresh ginger, minced
2 (14 ounce) cans unsweetened coconut milk
1 tablespoon Thai red curry paste (more if you like)
7 tablespoons chopped fresh cilantro, divided
1 teaspoon salt
3 lbs mussels, scrubbed and debearded

Steps:

  • Melt the butter in a large pot over medium heat.
  • Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
  • Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
  • Simmer for just 4 minutes to blend the flavors.
  • Add mussels.
  • Cover and cook about 5 minutes until the mussels are opened.
  • Remember to discard any mussels that are not opened!
  • Place broth and mussels in soup bowls-- 6 first course or 4 main course.
  • Serve with crusty bread to dunk in the delicious broth.

STEAMED MUSSELS IN THAI BROTH



Steamed Mussels in Thai Broth image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh basil
2 stalks lemon grass, trimmed of woody ends and roughly chopped
2 shallots, chopped
6 cloves garlic, chopped
3 tablespoons red curry paste
1/4 cup tom yum
2 cups sake
1/4 cup lemon juice
2 quarts chicken stock or canned chicken broth
4 pounds mussels, scrubbed and debearded
1 medium tomato, seeded and cut into 1/4-inch dice
1 makrut lime leaf or a 2-inch piece of lime zest
1/2 tablespoon chopped cilantro, for garnish
1/2 tablespoon chopped basil, for garnish
1/2 tablespoon chopped mint, for garnish

Steps:

  • In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
  • Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.

CLAMS AND MUSSELS IN THAI CURRY SAUCE



Clams and Mussels in Thai Curry Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 3-inch piece ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 to 2 Thai chile peppers or jalapenos, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
Juice of 2 limes, plus lime wedges for serving
16 littleneck clams, scrubbed
1 3/4 pounds mussels, scrubbed
1 small red bell pepper, cut into thin strips
3/4 cup fresh cilantro
3/4 cup fresh basil
Crusty bread, for serving (optional)

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.

THAI-INSPIRED MUSSELS WITH COCONUT MILK AND LEMONGRASS



Thai-Inspired Mussels with Coconut Milk and Lemongrass image

A big pot of mussels is ALWAYS a win, win, win to me! There are LOTS of directions you can go in terms of flavor profiles-and to top it off, mussels are cheap and very quick to cook. The spice, acid and creamy coconut milk really bring big flavors to the party that are ALWAYS crowd pleasers. Be sure to have lots of bread to soak up all the delicious broth!

Provided by Anne Burrell

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
3 scallions, sliced, whites and greens separated
1/2-inch piece ginger, peeled and grated
2 cloves garlic, minced
1 bunch cilantro, stems chopped and leaves left whole
Zest and juice of 2 limes
1 bird's eye chile, thinly sliced
1 stalk lemongrass, sliced on a bias
1 pound mussels, cleaned
1 cup light beer
1/4 cup coconut milk
2 makrut lime leaves
2 teaspoons fish sauce
Vegetable oil, for the pan
1/2 baguette, sliced
1 garlic clove, halved

Steps:

  • For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves.
  • For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels.

THAI STEAMED MUSSELS



Thai Steamed Mussels image

Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think.

Provided by JanetB-KY

Categories     Mussels

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

5 lbs fresh mussels, scrubbed and debearded
1/3 cup fresh lime juice
1 (13 1/2 ounce) can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Steps:

  • In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar; stir to dissolve sugar and curry paste and bring to a boil over high heat.
  • Boil for 2 minutes then add mussels; cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
  • Remove from the heat and discard any unopened mussels; pour mussels and liquid into a serving dish and toss with cilantro.

STEAMED THAI MUSSELS



Steamed Thai Mussels image

Make and share this Steamed Thai Mussels recipe from Food.com.

Provided by Tebo3759

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons chopped fresh cilantro
2 tablespoons fish sauce or 2 tablespoons soy sauce
2 garlic cloves, minced
1/4 teaspoon hot pepper flakes
2 lbs mussels, scrubbed and beards removed

Steps:

  • Whisk together all but the mussels.
  • Arrange mussels on a barbecue, close lid and cook 5 minutes or until mussels open. Transfer to a platter.
  • Drizzle with the sauce.

THAI BASIL MUSSELS



Thai Basil Mussels image

Simple and easy, these are a great alternative for mussel lovers! Thais eat a lot of snacks and this is just one of many! This can be served as a nibble, or can be expanded to a full meal course served with bread, Peking rice, or spicy potatoes (for just a few examples).

Provided by Swiss Phil

Categories     Appetizers and Snacks     Seafood

Time 21m

Yield 1

Number Of Ingredients 4

6 ounces mussels
½ cup chicken stock
2 stalks lemongrass
1 small bunch Thai basil, chopped

Steps:

  • Place mussels in a pan of cold water. Discard any that float. Drain, clean, and debeard remaining mussels.
  • Place stock and lemongrass in a saucepan over medium heat; bring to a boil. Add mussels and let steam, covered, until they open, 1 to 4 minutes. Discard any mussels that do not open.
  • Transfer mussels to a bowl and sprinkle basil on top. Serve with another bowl alongside for discarded shells.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 21.1 g, Cholesterol 73.7 mg, Fat 6.6 g, Fiber 0.5 g, Protein 33.1 g, SaturatedFat 1.3 g, Sodium 829.7 mg, Sugar 0.4 g

THAI MUSSELS WITH JASMINE RICE



Thai Mussels With Jasmine Rice image

This is a yummy fragrant Thai dish that can be served by itself or with jasmine rice. If serving as is I would probably up the mussels to 3kg as mussels are very light and not all will open.

Provided by The Flying Chef

Categories     Mussels

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups jasmine rice
peanut oil
2 kg small black mussels
3 tablespoons green curry paste (I use Thai kitchen brand.)
1 1/2 cups water
1 teaspoon fish stock granules
1 teaspoon vegetable bouillon granules
2 teaspoons fish sauce
2 1/2 teaspoons brown sugar
800 ml coconut milk
200 ml coconut cream
1/4 cup fresh coriander, finely chopped
4 -5 green onions, sliced
1 tablespoon lime juice

Steps:

  • Boil rice until tender.
  • Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.
  • In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.
  • Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.
  • To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.

Nutrition Facts : Calories 1324.4, Fat 64.9, SaturatedFat 50.1, Cholesterol 140, Sodium 1725.1, Carbohydrate 118, Fiber 2.5, Sugar 35.1, Protein 69.5

Tips:

  • Choose the freshest mussels you can find. Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have a slimy coating.
  • Clean the mussels thoroughly before cooking. Use a stiff brush to scrub away any dirt or debris from the shells. Then, rinse the mussels under cold water until the water runs clear.
  • Use a variety of cooking methods to create different flavors and textures. Mussels can be steamed, boiled, baked, grilled, or fried. Experiment with different methods to find your favorite way to cook them.
  • Add aromatics to the cooking liquid to enhance the flavor of the mussels. Common aromatics used with mussels include garlic, shallots, onions, lemongrass, ginger, and white wine.
  • Cook the mussels until they are just cooked through. Overcooked mussels will become tough and rubbery. The mussels are done cooking when the shells have opened and the meat is opaque.
  • Serve the mussels immediately after cooking. Mussels are best enjoyed hot and fresh. Serve them with a variety of dipping sauces, such as lemon butter sauce, garlic butter sauce, or a simple vinaigrette.

Conclusion:

Mussels are a delicious and versatile seafood that can be enjoyed in a variety of ways. They are a good source of protein, iron, and omega-3 fatty acids. Whether you are new to cooking mussels or you are a seasoned pro, there is a recipe in this article that you are sure to enjoy. So next time you are looking for a quick and easy seafood meal, give mussels a try.

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