One-Pot Thai Curry Mussels
Briny, sweet mussels in a spicy Thai red curry broth. Served with rice noodles to make a quick and delicious meal.
Servings: 4
Ingredients
- 1 9-ounce; 255g package vermicelli rice noodles
- 2 tablespoons 30ml coconut oil (or any neutral oil)
- 2 large shallots thinly sliced (about 1/2 cup; 75g)
- 2 garlic cloves minced (about 20g)
- 2 to 4 tablespoons 30 to 60ml Thai red curry paste, depending on your taste
- 1/2 cup 115ml dry white wine or Belgian-style wheat beer
- 1 15-ounce; 450ml can unsweetened coconut milk
- 2 tablespoons 30ml fish sauce, plus more to taste
- 2 tablespoons 30ml fresh juice from 1 to 2 limes, plus more to taste
- 1 teaspoon 5g palm or brown sugar, plus more to taste
- 2 1/2 to 3 pounds 1.1 to 1.35kg mussels, de-bearded and scrubbed
- Small bunch cilantro leaves and tender stems roughly chopped
- Small bunch sweet or Thai basil leaves roughly chopped
Instructions
- Boil a kettle of water (or use very hot tap water). Place noodles in a large bowl and pour hot water over until they are covered. Separate strands with a fork and leave to soften, about 5 minutes. Drain and set aside.
- Heat oil in a heavy Dutch oven (or heavy pot with a fitted lid) on medium-high heat until shimmering.
- Add shallots and garlic and cook until soft and translucent, about 3 minutes. Add curry paste and cook, stirring, until fragrant, about 30 seconds. Add wine or beer, coconut milk, fish sauce, lime juice, and sugar and bring to a simmer while stirring.
- Add mussels, cover pot, and let steam until mussels open, about 5 minutes. Once mussels open, add cilantro and basil. Season broth to taste with more fish sauce, lime juice, or sugar as desired. Divide noodles into individual bowls, spoon mussels and broth on top, and serve.
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