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A bowl of thai steamed mussels.
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5 from 1 vote

Thai Steamed Mussels

Mussels are inexpensive, tasty, and sustainable so follow the jump to see how I made them!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Italian
Keyword: gluten-free, paleo, Primal, seafood
Servings: 2

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
US Customary - Metric

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