Thai Curry Mussels

Yield: 4 servings

Thai Curry Mussels

These are always a huge hit. Make them and get ready for the compliments to roll in.


  • 2 lbs. mussels
  • 1 (14 oz) can coconut milk
  • 1 stalk lemongrass
  • 2 cloves minced garlic
  • 1 finely chopped red birdseye chili
  • 2 knobs fresh grated ginger
  • 1/4 cup basil leaves
  • 2 chopped scallions
  • 3/4 cup cilantro
  • 3 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1/4 cup lime juice
  • 2 teaspoons erythritol


  1. Sautee ginger, garlic, scallions, and chili in pot for a few minutes.
  2. Put coconut milk, lemon grass, basil, cilantro, curry paste, fish sauce lime juice, and erythritol in blender and blend until smooth.
  3. Discard opened mussels. Put mussels in pot and pour coconut milk mixture over top.  Bring to a boil, cover, and reduce.  Cook for about 6 minutes or until mussels are opened.
  4. Discard the ones that have not opened.  Garnish with cilantro stems and sriracha.


13.2 grams of carbs per serving. Less carbs per serving if you are not sopping up/slurping up the sauce
Created using The Recipes Generator
Appetizers, SeafoodKarissa Long