Thai Mussels (3 Variations)

There are (at least) 3 variations of “thai mussels” in the Five Spice library, each reported here.

When I was a kid, my uncle Bernie took me and his son to hand-line fish off a long pier in Coney Island—the pier eventually burned down. While checking my bobber below, I noticed black crustaceans clinging to the
lower parts of the pier. My uncle told me they were mussels, and I asked if you could eat them. I don’t think he had a bigoted bone in him, and we lived in the Italian and Jewish section of Brooklyn called Bensonhurst, but my uncle replied. “No, you can’t eat them — Italians eat them, but you can’t eat them.” And many years later, his son turned me on to what are called “the poor man’s oyster.”

Jerry W

Mussels with Lemongrass and Coconut

Mussels with Lemongrass and Coconut

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Course: Appetizer, Main Course
Cuisine: Thai
Year: 1995
Servings: 1

Ingredients

  • 3 Tablespoons scallions (diced)
  • 1 Tablespoons lemongrass (minced)
  • ½ teaspoon red pepper flakes
  • ½ scoop white wine
  • ½ scoop vegetable broth
  • ½ scoop coconut milk
  • 1 Tablespoon basil
  • mussels

Instructions

  • Cover and steam 'til opened.
  • Serve w/bread. Garnish with cilantro and/or mint.

Recipe Card

Thai Steamed Mussels with Lemongrass, Basil, and White Wine

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Course: Appetizer, Main Course
Cuisine: Thai
Year: 2004

Ingredients

  • mussels
  • 1 fork garlic
  • 1 pinch red pepper flakes
  • 1 Tablespoon scallions (diced)
  • 1 Tablespoon onions (diced)
  • 1 fork lemongrass
  • ¾ cup white wine
  • 1 Tablespoon fish sauce
  • Big pinch Basil

Instructions

  • Oil in pan. Handful of mussels.
  • Add remaining ingredients. Cook until mussels "pop." Don't burn.

Thai Mussels

Thai Mussels

“You could accompany the mussels with rice made with our goof-proof method. Cook the rice just like pasta, in a big pot of salted, boiling water. Usually 15 minutes does it. Drain well, cover with a paper towel to absorb excess moisture, fluff and serve. I’d also put a pileof mint leaves out along with the lime wedges. They help cool down the curry’s heat. Serves 4 as a main course, 6 as a first course.”
Print Rate
Course: Appetizer, Main Course
Cuisine: Thai

Ingredients

  • 1 can coconut milk (unsweetened, 14oz)
  • cup lime juice (fresh!)
  • cup dry white wine
  • Tablespoons red curry paste
  • Tablespoons fish sauce
  • 1 Tablespoon sugar
  • 5 pounds mussels (preferably cultivated; scrubbed well with beards removed)
  • 2 cups cilantro sprigs (chopped)
  • lime wedges

Instructions

  • Combine coconut milk, lime juice, wine, curry paste, garlic, fish sauce, and sugar in a 6- to 8-quart wide pot and bring to a boil over high heat.
  • Cover and boil, stirring occasionally, for 2 minutes.
  • Add mussels and toss to combine.
  • Cover pot and cook, stirring occasionally, until mussels just open wide, about 6 minutes.
  • Discard any unopened mussels. Just before serving, toss mussels with cilantro. Serve with lime wedges.

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