Sake Steamed Mussels in a Thai Red Curry Sauce

Sake Steamed Mussels in a Thai Red Curry Sauce are an exquisite Thai dish for those hot summer dinners. Delicious and incredibly simple to cook, it’s a healthy shellfish dish full of Omega-3s!

Dear Thai People,

Your food is delicious. Thank you for your contribution to the world.

Love,
Me

I’ve been saying that for years. Too bad I can’t send that message to Thai people. I just don’t have an address… If anyone has the address for “Thai People”, please leave a comment at the bottom of this page.

So to the recipe. Today I’m sharing sake steamed mussels in an oh so delish red curry sauce. It’s super easy to make and in these hot as hell NY summer months steaming mussels won’t heat up your kitchen like a hotbox in hell.

Bonus: It’s summer, so mussels are in season! That means they are cheaper! Yay cheap!

Mussels are also super healthy (high in omega-3s) so there really isn’t a reason not to be eating em.

Shellfish Allergy?

OK that’s a good reason. Well, any dietary considerations aside, you should give these tasty mollusks a shot.

Making the sauce is fairly straightforward. In a heavy bottomed saucepan. Combine the coconut milk, lemongrass, basil, brown sugar, fish sauce, and ginger. Bring to a boil and stir until the sugar dissolves. Then reduce heat to a simmer. Next, place the curry paste in a small bowl. Ladle in a bit of the hot coconut milk mixture in whisk it with a fork until it dissolves. Put the liquid back into the pot and stir until well mixed. Simmer until it is reduced by 3/4 (about 20 minutes).

At about the 15 minute mark, place a steamer in large pot. Add the sake and bring to a boil (About 1-2 minutes). Examine the mussels and throw out any that may have opened (their dead). Throw the rest in the pot and steam until they have opened (about 5-7 minutes). To serve place the mussels in a bowl and drizzle the curry sauce over them. Garnish with chives.

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This recipe requires a little something special. Here’s a list of what you will need:

[list][list_item icon=”fa-cutlery”]Coconut Milk[/list_item][list_item icon=”fa-cutlery”]Thai Red Curry Paste[/list_item][/list]

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Print

Sake Steamed Mussels in a Thai Red Curry Sauce

Amazingly Umami Mussels

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4

Author Matthew Cetta

Ingredients

• 3 Cups Coconut Milk
• 3 Stalks Fresh Lemongrass – white part only chopped fine
• 4 Large basil leaves preferably Thai Basil but Italian will suffice
• 1/3 Cup Dark Brown Sugar
• 1 Tablespoon Fish Sauce
• 2 Tablespoons Finely grated ginger
• 3 Tablespoons Thai Red Curry Paste
• 4 Pounds Mussels scrubbed and debearded
• 1/2 Cup Sake
• Chopped basil and/or chives for garnish

Instructions

To Make the Sauce

1. Combine the coconut milk, lemongrass, basil, brown sugar, fish sauce, and ginger in a heavy-bottomed saucepan.
2. Bring to a boil, stirring until the sugar dissolves, then reduce to a simmer.
3. Place the curry paste in a small bowl. Ladle in a bit of the hot coconut milk mixture in whisk it with a fork until it dissolves.
4. Add the liquid to the pot and simmer until it is reduced by 3/4. (about 20 minutes)
5. At about the 15 minute mark, place a steamer in large pot. Add the sake and bring to a boil. About 1-2 minutes)
6. Examine the mussels and throw out any that may have opened. Throw the rest in the pot and steam until they have opened (about 5-7 minutes.)

To serve

1. Place the mussels in a plate with a slotted spoon. Drizzle with the curry sauce. Serve hot.

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