• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News
  • My Cookbooks
    • Ready or Not!
    • Ready or Not! 2018 Wall Calendar
    • Nom Nom Paleo: Food for Humans
  • Paleo Meal Plans
  • Instant Pot Deals
  • Events
  • Podcast
  • Shop

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Thai Steamed Mussels

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)
  • ¼ cup minced shallots
  • 4 medium garlic cloves, minced
  • 1 small bay leaf
  • ½ 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!

2

WANT MORE NOMTASTIC EATS? HERE YOU GO!


Thrive Market   LunchBots   Real Plans
« Paleo Eats: 9/24/11
Paleo Eats: 9/25/11 »

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Podcast Nom Nom Paleo Shirts Nom Nom Paleo Action Figure
  • Email
  • Facebook
  • Google+
  • Instagram
  • Linkedin
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.