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.

Currently Jamming To

So, I’m adding a new feature to this blog. “Currently Jamming To”. I know, you’re not supposed to put a preposition at the end of a sentence. Shut up, Grammar Nazis! Anyway I’m going to feature whatever I’ve been listening to. Currently I’ve had this song by rapper, artist, songwriter, and all around kick ass chick Dessa. She’s a brilliant, talented, beautiful woman and you should buy her album Parts of Speech because it’s incredible.

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

Sake Steamed Mussels in a Thai Red Curry Sauce
Serves 4
Amazingly Umami Mussels
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 3 Cups Coconut Milk
  2. 3 Stalks Fresh Lemongrass - white part only, chopped fine
  3. 4 Large basil leaves (preferably Thai Basil but Italian will suffice)
  4. 1/3 Cup Dark Brown Sugar
  5. 1 Tablespoon Fish Sauce
  6. 2 Tablespoons Finely grated ginger
  7. 3 Tablespoons Thai Red Curry Paste
  8. 4 Pounds Mussels, scrubbed and debearded
  9. 1/2 Cup Sake
  10. Chopped basil and/or chives for garnish
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.
Nomageddon https://nomageddon.com/
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8 comments on “Sake Steamed Mussels in a Thai Red Curry Sauce

  1. This looks great Matt! Absolutely beautiful and a fun fucking read… now get back in the kitchen and make me some pie b&*ch!!

  2. Thai food rocks the house for just about any dish! Love the beautiful red curry!

  3. Let me know when you get the address. I’d also like to thank Thailand for their amazingly delicious food. Unfortunately, I have a shellfish allergy that came later in life. Oh, but I do remember how tasty mussels are 🙂

  4. I have a shellfish allergy (whomp, whomp) but my husband doesn’t and he would LOVE this! Can’t wait to make it for him!

  5. I also LOVE Thai food, but I always shy away from making it at home. I can’t wait to try this amazing looking dish!

  6. I am totally with you; I would like to thank the country of Thailand and all of its people for all of the delicious food they have given us! I adore curry and crave it all the time. It looks amazing here with the mussels!

  7. Gorgeous! And such beautiful flavors. Thai cuisine is damn good! 🙂

  8. Agreed! Thai food is hands down on of my favorite cuisines. So packed full of flavor in every single bite. These mussels look awesome!

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