Mussels Thai Style

Mussels Thai Style

Mussels Thai Style is delectable Canadian mussels, cooked in a flavourful Thai style broth. It’s a super easy dish and makes a great meal by itself, or a delicious starter.

About Thai Cooking

Thai cuisine is one of the world’s most flavourful and distinct. I’ve always been a huge fan, and a recent visit to Thailand has me hungering for more. We were able to take a Thai cooking class while there, and we learned that almost all Thai dishes have 4 balanced elements. Those are: salty, sour, sweet, and spicy. The typical ingredients for that balance are:

  • salty – fish sauce, soy sauce
  • sour – rice vinegar, lemon, or lime juice. (if adding the sour aspect while cooking, use the vinegar, and use lemon or lime for a finished dish)
  • sweet – typically palm or coconut sugar
  • spicy – chilies or chile paste

In addition, Thai cooks also use ginger, kaffir lime leaves, coconut milk, lemongrass, peanuts, and garlic for many of their dishes. Also, galangal, which looks similar to ginger, but has a very different taste, is a key ingredient that gives Thai dishes that distinct flavour. Here’s more info on galangal: Ginger vs Galangal

 

Mussels, Thai Style

 

About Mussels

I’m cooking with Blue Mussels here, which are the most common mussels for eating. Mussels are a bivalve, with a hinged shell. They grow along northern coastal regions on rocky shores, by attaching themselves to rocks, using a muscular foot. They are also cultivated in many northern hemisphere countries. Mussels are delicious and super easy to cook. Also, they are pretty economical in comparison to other seafood.

Choose Sustainable Seafood

When buying any seafood, be sure to look for the Ocean Wise® label to ensure that your choice is sustaining the health of our oceans. You can download their February 2019 Master Seafood List as an excellent guide to what is recommended for ocean sustainability and what is not. Check out these other sustainable seafood recipes, too: Spanish Fish Stew,  Pan Seared Scallops in Chardonnay Butter Sauce, or Cajun Crab Cakes.

Mussels Thai Style

About These Mussels Thai Style

What I love about this dish, first, is how simple it is! Just some stock, simmered with Thai flavours, and fresh, local mussels. Second, It has all of the flavour elements of a delicious Thai dish. Finally, it’s delicious and nutritious.

Mussel nutrition

Mussels are very nutritious. They are an excellent source of iron and Vitamin B12 (higher than beef) and a good source of zinc. In addition, they are also high in protein, heart-healthy unsaturated fats, and low in calories.

Two coconut shell bowls with mussels in the shell in a Thai curry broth with lime wedges and cilantro leaves

Make Sure Your Mussels are Fresh

Fresh mussels have a clean, fresh ocean smell, and won’t smell fishy. If any of your mussels are open before cooking, tap the shell with a spoon. The shell should close, but if not, discard. Give your mussels a good rinse before cooking. After cooking, discard any mussels that don’t open after 5 minutes.

If you love Thai food, you might also want to check out Thai Red Curry Chicken Soup, or Thai Peach Chicken. 

Mussels Thai Style

Mussels Thai Style

Mussels Thai Style

Colleen
Fresh Mussels in a flavourful, Thai seasoned broth make a super quick and delicious meal with rice or noodles, or a perfect starter.
5 from 24 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course
Cuisine Thai
Servings 2
Calories 257 kcal

Ingredients
 
 

Instructions
 

  • In a large saucepan over medium heat, combine stock, curry paste, ginger, garlic, fish sauce, and sugar. Bring to a boil.
  • Add mussels to the pot, cover, and cook until mussels are open, about 5 minutes.
  • Remove from heat, sprinkle with cilantro and serve with lime wedges

Notes

Mussels, (and most shellfish) are fairly high in sodium, so be sure to use a low sodium or no salt added stock.
Chicken or fish stock can be substituted for vegetable stock.
Plenty of lime juice really makes this dish extra flavourful, so serve with lots of wedges.
Most Thai curry pastes are gluten-free, but if it is a concern, be sure to check the label before buying.
Brown sugar can be substituted for the coconut sugar.

Nutrition

Serving: 1gCalories: 257kcalCarbohydrates: 27gProtein: 25gFat: 7gSaturated Fat: 2gCholesterol: 32mgSodium: 1901mgPotassium: 925mgFiber: 2gSugar: 8gVitamin A: 3790IUVitamin C: 31.6mgCalcium: 116mgIron: 6.7mg
Keyword mussels, seafood, shellfish, Thai Red Curry
Tried this recipe? What changes did you make?Let us know how it was!

Mussels Thai Style

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52 thoughts on “Mussels Thai Style

  1. I’m such a huge fan of seafood. Must be my mediterranean family roots. I could live on food like this. And oh boy does this recipe sounds delicious. I love all the flavors you paired with these delicious mussels. It’s one big yum that I need to try.

  2. I am literally over here drooling These Thai style muscles look so juicy. I have never had muscles this way but now I HAVE to 🙂

  3. I don’t have ready access to fresh seafood here in Oklahoma, but when I do find it I make sure to always get mussels. This looks amazing, and that sauce absolutely divine

  4. These Thai style mussels sound like the perfect combination of spicy curry and hearty seafood. It looks so, so good.

  5. We love mussels and have been making them the same for a while. This is a wonderful spicy take on the mussels. We really just discovered how much we enjoy Thai food — this will be a great alternative to the way we’ve been making our fish.

  6. I had a bad experience with mussels (they were definitely not fresh!) so I’ve shied away from them. But I’d definitely be willing to revisit them by trying this recipe – LUV Thai food! And very interesting about ginger vs galangal – I hadn’t even heard of galangal! And beautiful photos, by the way!

    1. How aweful to have a bad experience with not so fresh mussels, Terri! I would also shy away in that case. I really hope you do revisit them, though. When fresh, they are wonderful, especially in this Thai broth. And, Thank You, for your kind words!

  7. This looks so delicious! I love dishes with red curry (as does my husband) so I’m sure we’ll adore this!

  8. I must try your recipe very soon, Colleen – a Double batch with mussels and again with fish (my husband has a shellfish allergy) – it sounds so delicious! I can imagine sopping up that yummy sauce with a French baguette and a glass of wine – I am ready! Thanks for sharing!

  9. Gorgeous dish! I can’t wait to share it with my family. I’ve never made Thai food before, but I will give this one a try. Thanks for sharing 🙂

  10. What a great idea to take a cooking class while you were visiting. Such a great way to ensure that you bring the flavours home with you.
    These look so delicious. I love mussels and I know they are easy to cook and yet I have never tried to make them. Pinning so that I have it when I do!

  11. Mussels are one of my favourite appetizers to order when we go to restaurants, but I’ve never cooked them at home. The Thai flavours in this recipe really make me want to give them a try!

    1. Hi Leanne, I think that once you cook mussels at home, you will prob never order them in a restaurant again! I really do hope that you give this crazy delish recipe a try. 🙂

  12. Mussels are so great and underrated. Add the beautiful Thai flavors and I’m sure this dish is the bomb. Nice that you took a cooking class in Thailand, what an experience!

    1. I agree that mussels are underrated! But yes, I would say that this dish is the bomb. 🙂 Cooking classes in other countries are always such a great experience.

  13. This recipe is EVERYTHING I love! Thai Curry and sustainable Canadian seafood and quick and easy too! Thanks for this easy to follow yummy recipe!

      1. Colleen I’m so pumped to make this sometime this week. I absolutely love that you made this Thai style – those flavors are incredible together. Thank you so much for sharing this recipe.

  14. These look delicious! I love mussels and Thai flavours are totally my jam! look forward to trying these!

  15. I love mussels and anything Thai, therefore, I know this will be perfect for me. I love the curry flavored broth they are served in.

  16. Wow! I am drooling over these mussels! I love them and I love Thai food! What a great combination and I literally can’t wait to make them. Hubby is going to be happy when I do make this, for sure!

  17. If you know me at all, you’ll know that I ADORE Thai. I’ve never cooked with mussels but I thoroughly enjoy eating them. I think I’d really like this. Maybe I’ll try it out for my next date night with the hubs!

    1. Katherine, if you adore Thai, and thoroughly enjoy eating mussels, then this is the perfect dish for you! And, it’s a perfect date night dish, too. Enjoy!

  18. I love mussels, we always have a fresh local supply of them, but for some reason I don’t cook them very often. Your recipe has inspired me! Thanks! Love these flavours!

    1. You’re so welcome, Elaine! Of course you would have a fresh local supply of mussels! I’m kind of in love with cooking with them right now! Enjoy.

  19. Such great flavors in this mussels dish! And it’s so easy to prep! I used to be intimidated by mussels but so glad I moved past that, because they make such a wonderful dinner, and are really fun to make with bold flavors like this!

    1. Hi Monica. I used to feel the same way about shellfish in general, but I realize now that it’s one of the easiest things to cook, and they do make a wonderful dinner.

  20. That curry flavored broth sounds absolutely incredible. Definitely perfect for pairing with the mussels. I love how easy it is too.

  21. Your pictures really highlight your mussels thai style. I think it is so fun that you took a cooking class while on your trip. Sounds like the perfect trip.

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