dinner gluten-free paleo seafood

Thai Curry Mussels

February 3, 2015

If I’ve had you over to my house for dinner, I’ve likely served you one of two things: my coffee-rubbed strip steak or mussels. Besides loving both of these foods, I also love a good fake-out meal. Aka a meal that everyone thinks is fancy and took hours to make but really you cooked it in under 20 minutes. These Thai Curry Mussels would be one of those meals.

You would not believe how easy and delicious these Thai Curry Mussels are! Dinner is ready in 15 minutes!For years, if I saw mussels on a menu, I had to order them but never thought I could make them myself at home. Bivalves intimidate me. But after a summer of trekking across Europe with my best friend and basically doing the Moules et Frites tour of France, my love for them was solidified and I was determined to learn to make them at home.

I’ll admit that I was scared and completed freaked out by the fact that I could hear them whistling if I listened close enough, but then I put my big girl panties on, threw em’ into the pot and never looked back.

You would not believe how easy and delicious these Thai Curry Mussels are! Dinner is ready in 15 minutes!Up until now, I’ve let very few people in on my mussels secret. I prefer to wow my guests with my culinary skills and keep them in the dark about how little time I actually invested in the meal. But now the secret is out, and I no longer have my fake-out-fancy dish to impress my guests. But you do…so long as your guests don’t read THM!

I have a couple other tricks up my sleeve to pull off a killer dinner party. The first is that your freezer is your friend. On days when I find myself with the urge to bake, I’ll make a double batch and freeze half for when those dinner parties pop up on ya. No one needs to know those freshly baked cookies were actually made three months ago…

You would not believe how easy and delicious these Thai Curry Mussels are! Dinner is ready in 15 minutes!The second trick is soup. Salad is always people’s go-to appetizer, but soups can also be made in huge batches, and FROZEN. To be honest I’ve never tried freezing a salad but I’m gonna guess that’s a bad idea.

If all else fails, you can just whip out the wine and get your guests drunk. Or do that anyway.

So now that you have soup and dessert made and defrosted, whip up a huge pot full of these Thai Curry Mussels and throw some of my Crispy Baked Curly Fries into the oven and you’ve basically transported your guests to the South of France. I promise I won’t tell your dirty little secret…

SAVE print

Thai Curry Mussels

PREP TIME 10 mins
Total Time 10 mins
Serves 4     adjust servings

Ingredients

  • 1 T coconut oil
  • 1 medium onion, sliced
  • 1 stalk fresh lemongrass, chopped*
  • 1 green pepper, sliced
  • 1 jalapeno pepper, sliced
  • 2 cloves garlic, thinly sliced
  • 2 T chopped and peeled ginger
  • 2 T green curry paste**
  • 2 15 -ounce cans lite coconut milk
  • 1 T fish sauce
  • 1 tsp sea salt
  • freshly ground black pepper, to taste
  • 1/4 tsp red pepper flakes
  • handful of fresh basil (thai basil is ideal but not necessary)
  • 2 lbs mussels, scrubbed and debearded
  • juice, 1 lime

Instructions

  1. In a large pot over medium heat, add coconut oil and melt.
  2. Add in onion cook for 3-5 minutes or until translucent.
  3. Add in lemongrass, green pepper, jalapeno, garlic, and ginger cook for 2 more minutes.
  4. Add in curry paste, coconut milk, fish sauce, salt, pepper, red pepper flakes and basil and bring to a boil.
  5. Once boiling, bring to a simmer and let simmer for 5 minutes.
  6. Add in mussels and simmer for about 7 minutes, COVERED and then check to see if all mussels have opened. If not, cook for 1 more minute until they open. The ones that do not open after this time are dead and should not be consumed.
  7. Squeeze lime juice on top and serve.

by

Thai-Curry-Mussels-5What are your dinner party tricks? Do you have a fancy fake-out recipe?

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  • Reply
    Dixya @ Food, Pleasure, and Health
    February 3, 2015 at 7:23 am

    i like the idea of freezing soups/stews and a nice crusty bread to go with it..of course wine is always needed 🙂 If I am feeding a crowd, I usually buy premix spices to make indian curries which takes 20 minutes to make a restaurant quality food, frozen naan or fresh rice and roasted vegetables and make-ahead daal (lentil soup)! everyone always leaves happy and slightly drunk 😛
    Dixya @ Food, Pleasure, and Health recently posted…Kale, Leek, and Cheese Frittata

  • Reply
    Kelly @ Kelly Runs For Food
    February 3, 2015 at 8:53 am

    I love mussels! Gimme some toasted bread to go with it to sop up all the juice and I’m a happy woman.
    I usually go with the “get my guests drunk” method. That and Riley cooks all the food, so I just drink and mingle haha. That’s my party secret- have a husband who cooks.
    Kelly @ Kelly Runs For Food recently posted…FRS Two-10 Discovery Challenge review….#IOwnThis

  • Reply
    Irina
    February 3, 2015 at 10:19 am

    Mussels, especially in a rich curry sauce, is one of my most favorite dishes! So delicious, especially with a side of bread to soak in all the curry goodness. I must admit though that I have a fear of cooking these at home! This recipe just might inspire me to venture out of my comfort zone and go for it!

  • Reply
    Les | Balanced Berry
    February 3, 2015 at 10:22 am

    This flavor combo sounds wonderful! You definitely made the mussel cooking process seem a lot less intimidating 🙂
    Les | Balanced Berry recently posted…3 Easy Ways to Improve Your Health – Today

  • Reply
    Julia
    February 3, 2015 at 11:05 am

    YES! I’m making serious doe eyes at you right now, m’dear! I’m obsessed with mussels and have actually never made them at home. There’s a restaurant here in Reno that does Thai mussels and they’re one of my faves. I’ll have to follow your easy instructions and throw a mussel party! Woop woop!
    Julia recently posted…Grain-Free Southern-Style Biscuits (Paleo) + A Cookbook Review

  • Reply
    Ang @ Nutty for Life
    February 3, 2015 at 11:22 am

    awww were you trying to impress Cassie & me when we visited by making this?
    IT WORKED. 🙂 and it was my first time trying mussels!
    Ang @ Nutty for Life recently posted…Nutty For: Top Five Holiday Gifts for Fitness Lovers

  • Reply
    Sam @ PancakeWarriors
    February 3, 2015 at 4:10 pm

    Yum I love mussels! These look stunning! Pinning for later thanks for sharing
    Sam @ PancakeWarriors recently posted…Citrus Dressing on Goat Cheese Beet Salad

  • Reply
    Meghan@CleanEatsFastFeets
    February 3, 2015 at 9:13 pm

    These pictures came out fantastic. They’re gorgeous.

    Also I am the soup freezing Queen. I’ll loan you my crown for a day though. 😉
    Meghan@CleanEatsFastFeets recently posted…I Must Confess

  • Reply
    Alison @ Daily Moves and Grooves
    February 3, 2015 at 9:37 pm

    I also love to order mussels at restaurants (or, my dad orders them and I steal them from him), but I’ve never attempted making them at home. Any sort of shell fish besides peeled and deveined shrimp scares the heck out me. But thanks for this assurance!
    Ooo now I’m totally going to steal cookies from the dining hall and freeze them for later 🙂
    Alison @ Daily Moves and Grooves recently posted…Instagram Accounts That Make Me Happy

  • Reply
    Arman @ thebigmansworld
    February 4, 2015 at 5:58 am

    I feel personally victimized that you didn’t make this for me for dinner. You know I love seafood.

    Lol, I just realised that we did watch that movie though. irony.
    Arman @ thebigmansworld recently posted…Paleo Chicken and Mushroom Pilaf

  • Reply
    tl
    February 4, 2015 at 1:33 pm

    Mmmm, I love Thai curry flavors. I’ve never made mussels, but I’m all for quick meals!
    tl recently posted…Mexi WIAW

  • Reply
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    February 5, 2015 at 11:52 am

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  • Reply
    Anna
    February 5, 2015 at 2:38 pm

    These sound incredible! I only just recently discovered that I like mussels, so I’m excited to have a new food group to crave. We’ve even made them at home once, and by we I mean my bf cooked and I stood by, drank wine, and let him do the work.

    I did not know they whistle! Why do they whistle?! Is that a stupid question? Should I know this?
    Anna recently posted…Travel More, Beat Anxiety

  • Reply
    lynsey | lynseylovesfood
    February 5, 2015 at 5:11 pm

    this is one of my favourite go-to meals as well – my dad taught it to me and i was the same; i didn’t want to post it so i could keep its simplicity a secret for as long as i could. I always use red curry paste, but am def going to try the green. xo
    lynsey | lynseylovesfood recently posted…Wheat Free Flour Substitutes + Raspberry Cacao Muffins

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  • Reply
    sylvie
    March 22, 2015 at 2:25 am

    Curry is my favorite spice and I use it in any way imaginable but never cooked mussels with it. I’ll put this right as soon as possible!

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