I was so excited how delicious these mussels came out! This may just be my new favorite mussel recipe. It has hints of spice, tang and sweet flavors.
It comes together very quickly- on the table in under 15 minutes. The broth is delicious, so make sure you have crusty bread available to soak it up.
- 4 pounds fresh mussels, scrubbed and de-bearded
- 1/4 cup of chicken stock
- 1 can unsweetened coconut milk
- 1 can diced tomatoes
- 2 tbsp Red chili paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fish sauce
- 1 tsp white sugar
- 1 Thai green chili, diced
- 1 cup of whole basil
- 1 cup of chopped fresh cilantro
- 1 lime
In a large saucepan, combine the chicken stock, coconut milk, red Thai curry paste, fish sauce, sugar and seasonings.
Summer on medium – high heat and bring to a light boil.
Add in the tomatoes, chopped Thai green chili, basil and chopped cilantro.
Simmer for 10 minutes.
Then add the juice from 1 lime and those delicious fresh mussels.
Cover and stir occasionally for 8 minutes.
Discard any mussels that have not opened.