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


  • 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


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.