Nom Nom Paleo

Thai Steamed Mussels

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I’m no Mark Zuckerberg, but I’m proud to say I killed my own meat today. Yep, I sent some bivalves to their death and the process was quick, easy, and delicious!

Mussels are inexpensive, tasty, and sustainable so follow the jump to see how I made them!

Here’s what I gathered to feed 2 people:

  • 1 cup dry white wine (I used Chablis)
  • 1/4 cup minced shallots
  • 4 medium garlic cloves, minced
  • 1 small bay leaf
  • 1/2 teaspoon Madras curry
  • 2 pounds mussels, cleaned & debearded
  • 2 tablespoons of Kerrygold butter
  • 1 tablespoon of chopped fresh cilantro
  • 1 tablespoon of chopped fresh mint
  • 1 tablespoon of chopped fresh basil

Here’s how I cooked the dish:

I started out with a bag of super-fresh mussels from my seafood CSA, Siren SeaSa. I kept them on ice in the back of my fridge covered with a wet paper towel until I was ready to cook them.

(For bivalve-cooking virgins, check out this link and this one to learn how to care for and cook your mussels.)

I rinsed off the mussels…

and yanked off the beards.

Then, I minced the garlic and shallots…

…and dumped them in a 6-quart dutch oven with the wine, bay leaf, and curry powder. I brought the liquid to a boil and lowered the heat to low and simmered the broth for about 3 minutes.

Next, I increased the heat to high, dumped in the mussels and gave everything a stir before covering it and letting everything steam for 2 minutes.

After the initial two minutes of steaming, I stirred the mussels again and steamed them for 2-3 minutes more. (The mussels are finished cooking when the shells open.)

I used a slotted spoon to remove the steamed mussels to a large serving bowl and covered them with foil.

To finish off the sauce, I whisked the butter into the broth…

…and stirred in the chopped herbs.

I tasted the broth for seasoning but I didn’t need to add any salt or pepper. 

I poured the broth over the mussels…

…and we dug in!

Super simple and versatile! Feel free to play with the aromatics, liquid, and seasoning!


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