Thai-style steamed mussels: The tastiest way to start a meal

The season of feasting is in full swing and that means a few courses throughout the day on the weekend. If you are having seafood or just a relaxing braai, these Thai, style steamed mussels are great to start the feast. Mussels are often enjoyed as starters in restaurant too and it’s no different here but fresher and tastier. The creamy sauce and perfectly cooked mussels are great with bread and loads of people enjoying it around you.

Thai-style steamed mussels tips

You can cook this great meal on the stove but if you have a gas braai with an iron dish, you can also make these mussels on there. The sauce is light and creamy but you can add some cream if you want to thicken it. The white wine is perfect in the sauce and a glass of it is great alongside to drink. Serve your mussels with some fresh bread and butter for the whole experience.

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Start your weekend feast with great seafood. This Thai-style steamed mussels are perfect with white wine and some fresh bread.

Thai-style steamed mussels recipe

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Recipe by Carla Zinkfontein Course: StarterCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Ingredients

• 2 kg 2 fresh mussels, scrubbed and debearded

• ⅓ cup ⅓ fresh lime juice

• 400 ml 400 unsweetened coconut milk

• ⅓ cup ⅓ dry white wine

• 1½ tbsp 1½ Thai red curry paste

• 1½ tbsp 1½ minced garlic

• 1 tbsp 1 Asian fish sauce

• 1 tbsp 1 white sugar

• 2 cups 2 chopped fresh coriander

Method

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat.
• Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with coriander.

Notes

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