When I need a good party food or want to impress some friends I usually turn to mussels cooked in coconut milk and curry. It’s affordable, easy to prepare, and has a definite wow factor. These mussels take on the flavors of the broth which is spiked with lemongrass, pungent red chilies, and makrut lime leaves leaving them with a distinct Thai flavor. The mussels themselves infuse the broth with a light salty brine that cuts through the richness of the coconut milk. This recipe will feed four people happily or make an excellent appetizer for a group. Serve with beer and crusty bread. Use the mussels as soon as possible, storing them in the refrigerator covered and on ice (refreshing the ice as needed) for up to 2 days. If they begin to smell fishy, discard them. To prepare for steaming, remove the inedible “beard” from each mussel. Pull off the somewhat furry piece sticking on the side of each shell. If a shell doesn’t have one, it’s okay. Finally, rinse them well in cold water.
More Delicious Ways to Enjoy Mussels
Steamed Mussels in Tomato Sauce Moules Marinières (French Mussels in White Wine Sauce) New England Cioppino Seafood Paella Bouillabaisse
Debeard the mussels, pulling out their byssal threads (aka: their “beards”) and place them in a bowl of cold water until ready to use. Add the chilies, ginger, and curry powder and stir for a minute until fragrant. Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it’s good to eat or not, toss it.) Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.
