The Best Mussel Recipes In The World Steamed Mussels in Thai Basil Coconut Sauce

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Prep:
20 mins

Cook:
8 mins

Total:
28 mins

Servings:
2 servings
Nutrition Facts (per serving)
897 Calories
40g Fat
68g Carbs
66g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 2
Amount per serving
Calories 897
% Daily Value*
Total Fat 40g 51%
Saturated Fat 27g 137%
Cholesterol 127mg 42%
Sodium 2077mg 90%
Total Carbohydrate 68g 25%
Dietary Fiber 7g 27%
Protein 66g
Calcium 386mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The best steamed mussels ever! This Thai mussel recipe makes an incredible appetizer or a romantic dinner for two. Fresh mussels are steamed in white wine, then lightly simmered in a basil-coconut sauce that’s simply divine. The dish is finished off with more basil and fresh coriander. Serve with your favorite wine and a loaf of crusty French bread to soak up the juices. Enjoy!

Ingredients

  • 1 pound fresh mussels
  • 1 thumb-size piece galanga, or ginger, grated
  • 2 shallots, or 1/4 cup onion, chopped finely
  • 3 cloves garlic, minced
  • 1/2 red chile (finely sliced), optional
  • 1/3 cup white wine, or white cooking wine
  • 1/2 cup fresh basil and coriander leaves, chopped, garnish
  • For the Basil-Coconut Sauce:
  • 1 cup coconut milk
  • 1/2 teaspoon ground coriander
  • 1/4 cup fresh coriander, leaves and stems
  • 1/2 to 1 cup fresh basil leaves
  • 1 tablespoon fish sauce
  • 1 teaspoon shrimp paste, or substitute 1 more tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce

Steps to Make It

  1. Gather the ingredients.

  2. Rinse mussels under cold water. Set in refrigerator until ready to use.

  3. Place all ‘Basil-Coconut Sauce’ ingredients in a food processor. Process well. Taste test for salt, adding more fish sauce if not salty enough. If too salty for your taste, add a little more lime juice. Add more chili for a spicier sauce. Set aside.

  4. Heat a large frying pan or wok over high heat. Add 1 to 2 tablespoons oil and swirl around, then add the galangal or ginger, shallots or onion, garlic, and chili (if using). Stir-fry 2 minutes.

  5. Add white wine and mussels, stirring gently. Bring to a boil.

  6. Reduce heat to simmer (medium-low) and cover with lid to steam 3 minutes.

  7. Take off lid and stir gently. If most of the mussels have opened, they are ready to eat. Discard the ones that haven’t opened.

  8. Reduce heat to low. Remove lid and add the basil-coconut sauce. Stir gently. As soon as the sauce is warm, this dish is ready (30 seconds to 1 minute).

  9. To serve, slide mussels and sauce onto a serving platter, mounding them into a pile. Sprinkle with chopped basil and fresh coriander. If desired, serve with a fresh French loaf, or garlic toast to soak up the juices. Enjoy with a bottle of nice wine and a loved one!

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