Peanut Coconut Red Curry Mussels With Lemongrass and Lime

Quick Recipe Version (TL;DR)

• Yield: 4 servings (main course) or 6 servings (starter)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 4 lb fresh mussels, scrubbed and debearded
• 1 tbsp neutral oil (canola, grapeseed, or vegetable)
• 1 small yellow onion, finely diced (or 2 large shallots)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 stalks lemongrass, tough outer leaves removed, finely sliced
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 cup seafood or low-sodium chicken broth
• 3 tbsp creamy peanut butter
• 1 tbsp brown sugar
• 2 tbsp fish sauce, plus more to taste
• 1 tbsp soy sauce (or extra fish sauce)
• Zest and juice of 1–2 limes, plus lime wedges for serving
• 1 red chili (Fresno or red jalapeño), thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh Thai basil or sweet basil, torn
• 1/3 cup roasted salted peanuts, roughly chopped

Do This

• 1. Scrub mussels under cold water, debeard, and discard any cracked shells or mussels that stay open when tapped.
• 2. Sauté onion, garlic, ginger, lemongrass, and sliced chili in oil over medium heat until soft and fragrant, 3–4 minutes.
• 3. Stir in red curry paste; cook 1–2 minutes. Whisk in coconut milk, broth, peanut butter, brown sugar, fish sauce, soy sauce, and lime zest.
• 4. Simmer broth 5–7 minutes to thicken slightly and let the flavors meld. Taste and adjust with more fish sauce, lime, or sugar.
• 5. Add cleaned mussels, cover tightly, and cook over medium-high heat for 5–7 minutes, shaking the pot occasionally, until mussels open.
• 6. Remove from heat. Discard any unopened mussels. Stir in lime juice, cilantro, and basil.
• 7. Ladle mussels and plenty of peanut-coconut red curry broth into warm bowls. Top with chopped peanuts, extra herbs, and lime wedges. Serve with crusty bread or rice.

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Why You’ll Love This Recipe

• Big, restaurant-style flavor with simple supermarket ingredients and one pot.
• Creamy coconut, nutty peanut, and bright lime balance beautifully with sweet, briny mussels.
• Ready in under 45 minutes, but impressive enough for guests.
• Flexible heat level and naturally dairy-free; can easily be made gluten-free.

Grocery List

• Produce: Yellow onion or shallots, garlic, fresh ginger, lemongrass stalks, red chili (Fresno or red jalapeño), limes, fresh cilantro, fresh Thai basil or sweet basil, green onions (optional, for garnish).
• Dairy: None required (optional: butter for serving with bread).
• Pantry: Neutral oil, Thai red curry paste, canned full-fat coconut milk, seafood or chicken broth, creamy peanut butter, brown sugar, fish sauce, soy sauce or tamari, roasted salted peanuts, salt and black pepper (for seasoning), jasmine rice or crusty bread (for serving).
• Seafood: 4 lb fresh mussels in the shell.

Full Ingredients

Mussels

• 4 lb fresh mussels, in the shell
• 4 cups cold water + 2 tbsp kosher salt (optional, for a quick brine to purge sand)

Peanut-Coconut Red Curry Broth

• 1 tbsp neutral oil (canola, grapeseed, or vegetable)
• 1 small yellow onion, finely diced (or 2 large shallots, finely sliced)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely minced or grated
• 2 stalks lemongrass, tough outer leaves removed, white and pale green parts very finely sliced
• 1 red chili (Fresno or red jalapeño), thinly sliced (seeds removed for milder heat)
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 cup seafood stock, fish stock, or low-sodium chicken broth
• 3 tbsp creamy peanut butter (smooth, not chunky)
• 1 tbsp packed light brown sugar
• 2 tbsp fish sauce, plus more to taste
• 1 tbsp soy sauce or tamari (use tamari for gluten-free)
• Finely grated zest of 1 lime
• Freshly squeezed juice of 1–2 limes (start with 1, add more to taste)

To Finish and Serve

• 1/2 cup fresh cilantro leaves, roughly chopped, plus extra for garnish
• 1/2 cup fresh Thai basil or sweet basil leaves, torn
• 2 green onions, thinly sliced (optional, for garnish)
• 1/3 cup roasted salted peanuts, roughly chopped
• Lime wedges, for serving
• Steamed jasmine rice, rice noodles, or warm crusty bread, for serving

Step-by-Step Instructions

Step 1: Clean and Prep the Mussels

Place the mussels in a large bowl or sink filled with cold water. If you like, stir in 2 tablespoons of kosher salt to create a light brine that helps purge any sand. Let them sit for 10–15 minutes while you prepare the other ingredients.

Working one by one, scrub each mussel under cold running water to remove any grit from the shells. If you see a fibrous “beard” sticking out of the shell, grasp it firmly with your fingers or a paper towel and pull it toward the hinge to remove. Discard any mussels with cracked shells, and any that do not close when you tap them firmly on the counter. Drain the mussels well and keep them chilled in the refrigerator until ready to cook.

Step 2: Prep Aromatics and Herbs

Finely dice the onion (or slice the shallots). Mince the garlic and ginger. For the lemongrass, remove the tough outer leaves and trim off the root end and very dry tops. Use only the white and pale green parts; slice these as finely as you can across the grain so they become tender in the broth. Slice the red chili thinly, removing seeds for a milder dish.

Roughly chop the cilantro and tear the basil leaves. Slice the green onions if using. Set the fresh herbs aside for finishing the dish so they stay bright and fresh.

Step 3: Build the Aromatic Red Curry Base

In a large heavy pot or Dutch oven (at least 5-quart capacity), heat 1 tablespoon of neutral oil over medium heat. Add the onion (or shallots), garlic, ginger, lemongrass, and sliced chili. Cook, stirring often, until the onion is soft and translucent and the mixture smells very fragrant, about 3–4 minutes. Be careful not to let the garlic brown; lower the heat slightly if needed.

Stir in 3 tablespoons of Thai red curry paste. Cook the paste with the aromatics for 1–2 minutes, stirring constantly, until it darkens slightly in color and clings to the vegetables. This step helps “wake up” the spices and gives the curry deeper flavor.

Step 4: Make the Peanut-Coconut Curry Broth

Pour in the coconut milk and broth, stirring to dissolve the curry paste into the liquid. Add the peanut butter, brown sugar, fish sauce, soy sauce (or tamari), and lime zest. Whisk or stir well until the peanut butter is fully incorporated and the broth is smooth.

Bring the mixture to a gentle simmer over medium heat. Let it bubble softly for 5–7 minutes, uncovered, to thicken slightly and allow the flavors to meld. Taste the broth: it should be creamy, salty, slightly sweet, and aromatic with lemongrass and lime. Adjust seasoning as needed—add more fish sauce for salt and savory depth, more brown sugar for sweetness, or a squeeze of lime to brighten it. Keep the broth at a gentle simmer while you move on.

Step 5: Steam the Mussels in the Curry

Increase the heat to medium-high so the broth is at a lively simmer (not a rolling boil). Add the cleaned mussels to the pot, spreading them out as much as possible so they are mostly submerged in the broth. Quickly cover the pot with a tight-fitting lid.

Cook for 5–7 minutes, shaking the pot once or twice without removing the lid, until the mussels have opened. Start checking after 5 minutes. As soon as most of the mussels are open and the meat looks plump and just opaque, remove the pot from the heat. Discard any mussels that have not opened after cooking.

Step 6: Finish with Lime and Fresh Herbs

With the heat off, stir in the juice of 1 lime, then scatter the chopped cilantro and torn basil over the mussels. Gently ladle some of the hot coconut-peanut curry broth over the herbs to help them wilt slightly and release their aroma. Taste the broth once more and add an extra squeeze of lime or a splash of fish sauce if you want it brighter or more savory.

If the broth seems too intense, you can stir in a few tablespoons of extra broth or water to mellow it. If you prefer a richer, creamier texture, whisk in another spoonful of peanut butter while the broth is still very hot.

Step 7: Serve the Mussel Pot Generously

To serve, divide the mussels among warm, wide bowls, then ladle plenty of the peanut-coconut red curry broth over the top of each portion. Sprinkle generously with chopped roasted peanuts, additional cilantro and basil, and sliced green onions if using. Add a few extra slices of fresh chili for more heat, if you like.

Serve immediately with lime wedges on the side and something to soak up the broth: steamed jasmine rice, rice noodles, or thick slices of toasted crusty bread. Do not forget a large bowl for shells and plenty of napkins. Enjoy the mussels by scooping them from the shell, then sipping the warm, fragrant broth with each bite.

Pro Tips

• Buy and store mussels correctly: Choose tightly closed mussels that smell like the ocean, not fishy. Store them in the fridge in a bowl covered with a damp towel, never submerged in water and never in an airtight container.
• Do not overcook: Mussels cook very quickly. As soon as they open and turn plump and opaque, they are done. Overcooking makes them tough and shriveled.
• Slice lemongrass finely: The thinner you slice the lemongrass, the more tender it becomes. If you are worried about texture, slice it into larger pieces and remove them before serving.
• Balance the flavors at the end: Thai-style flavors are all about balance. Taste the broth right before serving and adjust: add lime for brightness, fish sauce for salt and umami, or a pinch of sugar to round everything out.
• Control the heat level: For milder curry, use 2 tablespoons of red curry paste and skip the fresh chili. For extra heat, add more paste or garnish with thinly sliced chili and a pinch of chili flakes.

Variations

• Mussels and shrimp combo: Add 1/2–1 lb peeled shrimp. Simmer the broth, add shrimp and mussels together, and cook until shrimp are pink and mussels have opened.
• Veggie-boosted version: Before adding the liquids, stir-fry thinly sliced red bell pepper and a handful of snap peas or baby spinach with the aromatics. They will cook briefly in the curry and add color and crunch.
• Gluten-free: Use tamari instead of soy sauce and double-check that your curry paste and fish sauce are gluten-free. Serve with rice or rice noodles instead of bread.

Storage & Make-Ahead

This dish is best eaten fresh, right after cooking, when the mussels are tender and the herbs are vibrant. If you do have leftovers, transfer the mussels and broth to an airtight container, cool quickly, and refrigerate for up to 1 day. Reheat gently in a saucepan over low heat just until the mussels are warmed through; do not boil or they will overcook.

You can, however, make parts of the recipe ahead. The curry base (through the end of Step 4, before adding the mussels) can be made up to 1 day in advance and refrigerated. When ready to serve, bring the broth back to a lively simmer, then add the cleaned mussels and proceed with the recipe. Wait to add lime juice and fresh herbs until just before serving so they stay bright and fresh.

Nutrition (per serving)

Approximate values for 1 of 4 main-course servings, not including rice or bread: about 430 calories; 25 g protein; 30 g fat; 12 g carbohydrates; 3 g fiber; 6 g sugar. Sodium will vary depending on the brands of curry paste, broth, soy sauce, and fish sauce you use. To reduce sodium, use low-sodium broth and add fish sauce gradually, tasting as you go.