Mussels are wonderful as is when steamed, but they are far more engaging in a full-flavored Thai curry broth. They are extremely high in protein and low in fat, yet it never hurts to add a bit of healthy fat into the pot for flavor, nutrients and a nourishing balance. Not only do they contain generous amounts of iron and zinc, they are rich in Vitamins A and B12 – nutrients which are undoubtedly important for a gluten-free/Paleo way of life. Plus, it is said that they help to improve brain function and energy levels – we’ll take that any day!
It is helpful to know that 20 to 50% of the mussels’ weight is the shell, that’s why you will be choosing 4 to 5 lbs. of fresh shellfish. And the peak season for mussels is from October through March, making it a great fall and winter food source. If you’ve never cleaned and debearded mussels before, now is the time to accept the chance, or challenge, whatever you want to call it. Put the mussels in a colander in the sink and run cold water over them, using a scrubbing brush to remove sand, barnacles, or seaweed. Remove the “beards” by tugging with your fingers or by using a knife to gently scrape it away. If any mussels are cracked, or open, discard them – only cook what is alive!
We deeply believe that Thai flavors enhance the flavor of mussels, though if you are in the mood for something simpler, mussels in white wine sauce will certainly hit the seafood spot.
Thai Steamed Mussels Recipe
Protein: 55g / %
Carbs: 27g / %
Fat: 29g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 to 5 lbs. fresh mussels, scrubbed and debearded
- 2 garlic cloves, minced
- 2 green onions, sliced
- 1/2 cup fresh lime juice
- 1 cup coconut milk
- 1/4 cup dry white wine or fish stock
- 2 tbsp. red curry paste
- 1 tbsp. fish sauce
- 2 tbsp. coconut oil
- 1/2 cup fresh cilantro, minced (plus more for garnish)
- Hot pepper, to taste
- Heat the coconut oil in a large skillet over medium heat.
- Add the garlic and green onions, then cook until fragrant. Pour in the white wine and cook until dissolved by half.
- Pour in the lime juice, fish sauce, and coconut milk.
- Add in the curry paste, hot pepper, and cilantro; stirring everything together.
- Bring to a light boil and add the mussels.
- Cover and cook 6 to 8 minutes, stirring every few minutes.
- Serve mussels with the sauce and extra cilantro.