My Thai Steamed Mussels are a fun and new way to cook 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!

A bowl piled high with Thai steamed mussels.

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

Time to make Thai Steamed Mussels!

Serves 2

Ingredients:

  • 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 or ghee
  • 1 tablespoon of chopped fresh cilantro
  • 1 tablespoon of chopped fresh mint
  • 1 tablespoon of chopped fresh basil

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

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.

A bag of mussels sitting in a bowl of ice to keep cool.

I rinsed off the mussels…

A bowl of rinsed mussels.

and yanked off the beards.

Then, I minced the garlic and shallots…

Minced garlic and shallots in a small ramekin with a spoon sticking out of it.

…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.

Garlic, shallots, wine, bay leaf, and curry powder heating up in a Dutch oven on the stove.

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.

Mussels added to the Dutch oven for Thai steamed mussels.

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.

A bowl of steamed mussles.

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

Whisking butter into the broth that the mussels were steamed in.

…and stirred in the chopped herbs.

Stirring in the chopped herbs into the butter mixture in the Dutch oven for the Thai steamed mussels.

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

I poured the broth over the mussels…

A bowl of mussels with the butter mixture poured over.

…and we dug in!

A bowl of Thai steamed mussels.

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

A bowl of Thai steamed mussels.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Thai Steamed Mussels

5 from 1 vote
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 2
Mussels are inexpensive, tasty, and sustainable so follow the jump to see how I made them!

Ingredients 
 

  • 1 cup dry white wine I used Chablis
  • 1/4 cup shallots minced
  • 4 medium garlic cloves minced
  • 1 bay leaf
  • 1/2 teaspoon Madras curry powder
  • 2 pound mussels cleaned and debearded
  • 2 tablespoon butter or ghee
  • 1 tablespoon fresh cilantro chopped
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon fresh basil chopped
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Instructions 

  • Rinse off the mussels and yank off the beards.
  • Mince the garlic and shallots and dump them in a 6 quart dutch oven with the wine, bay leaf, and curry powder.
  • Bring the liquid to a boil. Lower the heat to low once it's reached a boil and simmer for about 3 minutes.
  • Increase the heat to high and dump in the mussels.
  • Give everything a stir then cover and let everything steam for 2 minutes.
  • Stir everything again and steam for 2-3 minutes more. The mussels are finished cooking when the shells open.
  • Use a slotted spoon to remove the mussels and place in a large serving bowl. Cover with foil.
  • To finish the sauce, whisk in the butter or ghee into the broth and stir in the chopped herbs.
  • Taste the broth for seasoning and adjust with salt and pepper as needed. Pour the broth over the mussels and dig in!

Nutrition

Calories: 442kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Fiber: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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