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Coconut Thai Curry Mussels


Courtesy Photo

Courtesy Photo Coconut Thai Curry Mussels by Chef John Jadamec.

This is a delicious steamed mussels recipe full the inspired flavors of Thailand. It's easy to prepare and not hard to find most of the ingredients at the local grocery store. The galangal and curry paste can be purchased at most Asian markets like H-Mart in Lynwood. I like shopping at Asian markets, it reminds me of the time I spent traveling around Asia.

I also made a quick YouTube video showing how to make the recipe. To view it, visit

Serves about 4-6, depending on how many mussels per person

Prep time is about 30 minutes

Spice Mix Ingredients

1 ½ ounces *Galangal, grated using the small side of a cheese grater

2 each shallot, diced

1 ½ ounces fresh garlic, diced

6 each dried red chilies, crushed

1 each jalapeño, seeded and diced

*Reminder to use galangal, not ginger. If you have never used galangal before it's a little like ginger but has a little more earthy, sharp and citrusy flavor profile. It's also firmer and dryer then ginger. A cheese grater will be needed to grate it.

Sauce Mix Ingredients

2 cups coconut milk

1 teaspoon ground coriander

½ bunch fresh cilantro, chopped

2 tablespoons fish sauce

1 tablespoon green curry paste

2 tablespoons fresh lime juice

2 tablespoons Soy sauce

Ingredients for Preparing Mussels

1 pound mussels, I prefer Penn Cove Mussels from Whidbey Island

2-3 tablespoons vegetable oil

¼ cup white wine (chardonnay is preferred)

Spice Mix Method

•Peel the skin off the galangal and then shred with a grater.

•Dice the shallots, garlic, and jalapeño.

•Crush the chilies with the flat side of a knife or large spoon, and lightly chop them.

•Mix all of the above ingredients together and reserve.

Sauce Method

Mix all the sauce ingredients together in a large bowl and reserve for later.

Cooking the Mussels

•Heat the vegetable oil in a large wok or large sauté pan over medium to medium-high heat.

•Add spice mix and sauté until light brown and fragrant.

•Add white wine (if the pan is very hot, the wine may flare up, so be careful).

•Add about 1 pound of mussels and cover with a lid to steam the mussels in the wine and spice until the mussels start to open. Once open, stir the mussels to coat them with the rich spice flavors.

nRemove the lid and add about 1 ½ cups sauce.

•Bring to a simmer and stir to fully mix all of the flavors together and to evenly coat the mussels.

•Garnish with cilantro. I also like to serve some steamed white rice on the side along with some toasted French bread or home-made garlic bread.



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