There are days where we crave traditional food from home, but at the same time, we really like to eat Thai food.
Consequently, we like a fusion of both cuisines and these mussels in Thai red curry brings about the best of both worlds to our table!
There are many species of mussels and 17 of them are edible. We find the French Bouchots perfect in size and flavour. This medium sized shell grows on ropes strung from wooden poles in shallow seawater. The full meat has a fine texture and has a remarkable sweet flavour that mixes very well with the spicy red curry.
This dish is easy and quick to make with only a few ingredients, but when you prepare this for the first time, the curry might overpower the flavour of mussels. There are a few fixes in case it goes wrong. If too spicy, a little brown sugar will take some of the spiciness away. Lime juice can balance the creaminess and sweetness of the coconut cream.
What to serve with this mussel recipe?
As this dish is a mixture of two very different cuisines, it is appropriate to make it special all the way through.
French fries are traditional with mussels in Belgium and rice is a staple with a Thai curry. We find neither one, nor the other fits this recipe and so we decided to add rice noodles once the mussels are finished. Bring a large amount of water to the boil with a pinch of salt to cook the rice noodles until soft and tender. Drain them and add them to the remaining red curry saucepan, stir to combine and serve.
Mussels in Thai Red Curry
- Clean and scrub the mussels under cold, running water.
- Warm a tablespoon of cooking oil in a large pot and flash-fry the red curry paste to release the curry aroma.
- Add the onion, garlic, and shallots and cook for 2 minutes.
- Pour the coconut cream and water to the red curry paste and bring to a boil.
- Add the kaffir leaves and the chilli.
- Add the mussels and cook for 4-5 minutes with a lid or until the shells are open.
- Season to taste with the fish sauce.