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.
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.
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…
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…Print
Thai Curry Mussels
- Prep Time: 10 minutes
- Total Time: 25 minutes
- 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
- In a large pot over medium heat, add coconut oil and melt.
- Add in onion cook for 3-5 minutes or until translucent.
- Add in lemongrass, green pepper, jalapeno, garlic, and ginger cook for 2 more minutes.
- Add in curry paste, coconut milk, fish sauce, salt, pepper, red pepper flakes and basil and bring to a boil.
- Once boiling, bring to a simmer and let simmer for 5 minutes.
- 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.
- Squeeze lime juice on top and serve.
- Serving Size: 4
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