Thai Steamed Mussels
Mussels are inexpensive, tasty, and sustainable so follow the jump to see how I made them!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: Italian
Keyword: gluten-free, paleo, Primal, seafood
Servings: 2
- 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
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!
Calories: 442kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Fiber: 1g | Sugar: 1g