HFM Cookbook's Thai Steamed Mussels


  • 1/4 cup lime juice
  • 6 ounces unsweetened coconut milk
  • 3/4 tsp Thai red curry paste
  • 3/4 tsp minced garlic
  • 1 tbsp Asian fish sauce
  • 1/2 tbsp sugar
  • 2 lbs mussels, washed and debearded if necessary
  • 1 cup chopped cilantro


  • In a large pot, add the lime juice, coconut milk, curry paste, garlic, fish sauce, and sugar.
  • Cook over medium heat, stirring, for 5 minutes.
  • Add the mussels and cook in the liquid until the mussels open, stirring occasionally. Add the cilantro about 5 minutes after adding the mussels.
  • Serve the mussels into individual bowls and add broth to each bowl.
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