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Mussel Recipes // Mains & Entrées // Thai Blue Mussels
Servings
Servings:
8
Cooking Time
Cooking Time:
15 Minutes
  • Spicy
  • Lactose Free
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Thai Blue Mussels

Ingredients

5 lb fresh PEI Mussels
4 tbsp butter
4 tomatoes, seeded and chopped
2 clove garlic, chopped
2 tbsp fresh ginger, chopped
1 tbsp thai red curry paste
2 oz can coconut milk
1 tbsp fish sauce (or 1 tsp salt)
1 tbsp brown sugar
1 cup carrot, finely sliced
1 red pepper, finely sliced
cup fresh cilantro, chopped
cup fresh basil, chopped
1 lb rice noodles

Method

  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Heat butter in a large pot over medium heat. 
  3. Add tomatoes, garlic, ginger and curry paste. Sauté for about a minute until very fragrant. 
  4. Add coconut milk, fish sauce and sugar. Simmer for 2 minutes, stirring occasionally.
  5. Taste. Add more curry paste at this point if it’s not spicy enough. 
  6. Add carrots, red pepper, half the cilantro, half the basil and the fresh PEI Mussels; cover and cook for 5-8 minutes, or until mussels open. 
  7. Discard any that remain closed. 
  8. While fresh PEI Mussels are cooking, cook noodles according to package direction. 
  9. Ladle noodles into bowls. 
  10. Top with mussels, thai broth, and finish with remaining fresh cilantro and basil.
Recipe source: Select Nova Scotia