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Fish, South and Southeast Asian

Thai style mussels with jasmine rice

Thai style mussels with jasmine rice is a dish of mussels simmered in a coconut milk broth with lemongrass, ginger and red curry paste, served with jasmine rice. It serves 4, takes 35 minutes, is rated easy, and costs about €3.60 per person. The key is pulling the mussels off the heat as soon as they open, so they stay tender.

Tonight, Thai style mussels, simmered in coconut milk scented with lemongrass and red curry, with jasmine rice to soak up the sauce.

Thai style mussels with jasmine rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Thai style mussels are a change from the classic moules marinière. The broth turns creamy and fragrant thanks to coconut milk, lifted by lemongrass, ginger and a touch of red curry paste that adds just enough heat without overwhelming the dish. Fish sauce brings that savory backbone typical of Thai cooking, and fresh cilantro with lime juice wake everything up at the end.

This is a great weeknight dish when you want something different without spending hours in the kitchen. It also works well for friends, with the shells piled in the middle of the table and rice on the side to soak up the sauce. Make it as soon as mussels are in season, through summer and into fall.

The ingredients

4 people

Fish counter

  • Mussels 2 kg

Pantry

  • Coconut milkoften in the pantry 40 cl
  • Red curry pasteoften in the pantry 1 tbsp
  • Fish sauceoften in the pantry 1 tbsp
  • Jasmine riceoften in the pantry 300 g

Fruits and vegetables

  • Lemongrass 2
  • Fresh ginger 2 tsp
  • Garlic 2 cloves
  • Shallots 2
  • Fresh cilantro 6 sprigs
  • Lime 1

Allergens Mollusks, Fish

The step by step recipe

  1. Scrub and rinse the mussels, pull off the beards and discard any that are broken or open.

    Rinse them under cold water, don't let them soak for long.

  2. Sauté the shallots, garlic, ginger and crushed lemongrass with the curry paste in a large pot. 4 min

    Heat the curry paste in the oil, it releases all its aroma.

  3. Pour in the coconut milk and fish sauce, bring to a simmer, then add the mussels.

    Add just enough liquid, the mussels will release their own water.

  4. Cover and cook, shaking the pot halfway through, until the mussels open. 8 min

    Turn off the heat as soon as most are open, overcooked mussels turn tough.

  5. Cook the jasmine rice in water, drain it, sprinkle the mussels with cilantro and lime juice, and serve with the rice. 12 min

    The rice is there to soak up the sauce, it's the best part.

Our tips to get it right

  • Pick mussels that are tightly closed and feel heavy, a sign they're full of seawater and still alive.
  • Crush the lemongrass well before chopping it so it releases its fragrant oils into the broth.
  • Cook the rice so it finishes right as the mussels do, so everything reaches the table hot together.

The variations

  • Swap the mussels for peeled shrimp, cutting the cooking time down to 3 or 4 minutes.
  • For a vegetarian version, use button mushrooms and firm tofu instead of mussels, with a vegetable broth.
  • For kids, leave the red curry paste out of the broth and serve a spicier portion on the side for adults.

What to serve it with

  • Bread for dipping in the broth
  • Cucumber and cilantro salad
  • Unsweetened iced green tea

Storage

Mussels are best eaten the same day, but you can keep leftover shelled meat with its sauce for 1 day in the fridge in a sealed container. Reheat gently over low heat without boiling, so the meat doesn't toughen. Freezing isn't recommended for this dish.

Questions about this dish

Can you make the broth ahead of time?

Yes, you can cook the shallots, garlic, ginger, lemongrass and curry paste a few hours ahead. Keep it in the fridge and reheat it before adding the coconut milk and mussels.

How do you know if mussels are still good before cooking?

A fresh mussel is closed, or closes when you tap it. If it stays open or smells off, throw it away without hesitation.

Can you substitute the red curry paste?

You can use green curry paste for a grassier flavor, or a bit of chopped fresh chili with turmeric if you don't have any. The balance of the dish stays close to the original.

What rice can you use if you don't have jasmine rice?

Thai rice or regular long grain rice both work, you just need a rice that stays separate when cooked so it can soak up the sauce without turning sticky.

How long does it take to make Thai style mussels with jasmine rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Thai style mussels with jasmine rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Thai style mussels with jasmine rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, fish. Always check the labels of the products you buy.

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