Thai Basil Mussels with Coconut Broth

Thai basil mussels steamed in a fragrant coconut milk broth with red curry paste, fish sauce, and lime. An easy 25-minute stovetop seafood dinner.

Prep: 15 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 lb mussels
• 13.5 oz coconut milk
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 lime
• 1 cup thai basil
• 2 cloves garlic
• 1 small shallot
• 1 tbsp vegetable oil

Cooking instructions

1. Rinse mussels under cold running water, scrub shells, pull away visible beards, and discard any cracked shells or mussels that remain open after a firm tap. (about 5 min)
2. Heat the oil in a large pot over medium heat. Add the shallot and garlic and sauté until softened and fragrant, about 2 minutes. (about 2 min) — medium heat
3. Stir in the coconut milk, red curry paste, and fish sauce. Bring the broth to a gentle simmer and cook for 2 minutes. (about 2 min) — gentle simmer
4. Add the mussels, cover the pot, and steam until the shells open, 5 to 7 minutes, shaking the pot once or twice during cooking. (about 7 min) — medium heat
5. Discard any mussels that remain closed. Stir in the lime juice and Thai basil, then serve immediately with the coconut broth. (about 1 min)