How To Make Thai Style Mussels | Ep 504

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier and more flavorful.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can be a lower-sodium alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

Finely dice 1 brown onion.

Cut the stems off 2 long red chillies and finely slice them, leaving the seeds in.

Clean 500 grams of half shell mussels, removing any beards and giving them a quick rinse.

In a small pot over medium heat, add 3-4 tablespoons of oil and the diced onions; fry until browned and floppy.

Add 2-3 crushed garlic cloves, 1 teaspoon freshly grated ginger, and the sliced chillies to the pot; mix and cook for another minute.

Stir in 1 tablespoon of light soy sauce and add all the mussels; cook to let the flavors attach to the mussels.

Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Add 1 can of coconut cream (400 grams) and 1 tablespoon of sugar; mix well.

Cover the pot and cook for about 3-4 minutes until the sauce thickens and mussels are coated.

Serve the mussels with the sauce and garnish with fresh parsley; serve with toasted bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens