Recipe

Thai Steamed Mussels

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Thai Steamed Mussels

Mussels in a half shell, steamed in a sauce of dry white wine, onion, garlic, fresh herbs, coconut milk and a little curry paste. Super quick and easy.




Ingredients to serve 2

  • 600g x mussels in half shell - defrosted
  • 1/8 cup x limes – halve and juice
  • 1/2 tin x coconut milk
  • 1/8 cup x white wine
  • 1 tbsp x curry paste
  • 2 cloves x garlic – crush, peel and chop coarsely
  • 1/2 tbsp x fish sauce
  • 1/2 tbsp x xylitol
  • 5g x fresh coriander – chop coarsely

Ingredients to serve 4

  • 1,200 x mussels in half shell - defrosted
  • 1/4 cup x limes – halve and juice
  • 1 tin x coconut milk
  • 1/4 cup x white wine
  • 2 tbsp x curry paste
  • 4 cloves x garlic – crush, peel and chop coarsely
  • 1 tbsp x fish sauce
  • 1 tbsp x xylitol
  • 10g x fresh coriander – chop coarsely

Method

Step 1

In a large saucepan over high heat, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and xylitol. Stir to dissolve xylitol and curry paste and bring to a boil. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are cooked – about 5 to 8 minutes.

Step 2

Remove from the heat and pour mussels and liquid into a serving dish and toss with coriander.

Step 3

Serve immediately.