Coconut and Basil Steamed Mussels

  • maryfsu1 Posted: 06/22/09
    Worthy of a Special Occasion

    This was good, but not outstanding. The sauce needed more flavor. Maybe add some curry paste, that might help.

  • TonyinPhx Posted: 06/03/09
    Worthy of a Special Occasion

    I love thai cooking so I used www.currysimple.com products, they have lots of curry sauces I just sub the curry I want and made this...

  • jmpletch Posted: 08/31/09
    Worthy of a Special Occasion

    I enjoyed this dish more than I thought I would; the sauce was quite tasty, light and simple to make. I used 1 lb of mussels per person with the same amount of sauce. Used 2 tbs lime juice, salt and pepper. I will definitely make this again and serve is over angel hair pasta or rice noodles

  • SarahD Posted: 11/29/09
    Worthy of a Special Occasion

    Wow, this was delicious and inexpensive! I did made a few changes... I didn't have shallots so I used onion, I used 1 cup of chicken broth for the sauce rather than part water, part broth and I added 1 tsp. of red curry paste to the sauce along with the Sriracha. I served it over steamed spinach and the scallion rice as suggested. I cooked the rice in veg. broth rather than water. My fiance' declared it my best Asian dish yet!

  • Marylu Posted: 06/04/09
    Worthy of a Special Occasion

    Made this recipe for a weekend dinner for two, and it was fabulous. Terrific flavors, quick and easy. Excellent with jasmine rice----but still used bread to soak up the sauce. Would be great for entertaining.

  • tara31 Posted: 04/17/10
    Worthy of a Special Occasion

    This was fabulous and so easy to put together! I doubled the garlic, used broth for the water for more flavor and served in large bowls over rice noodles. Excellent flavor!

  • atomicrose Posted: 06/30/12
    Worthy of a Special Occasion

    Very good recipe, but I made some changes. Used wine instead of broth, skipped the oil, doubled the lime juice and garlic (and use fresh garlic, for the love of all that's holy!). I let the broth boil for 5 minutes BEFORE adding the mussels - concentrating the flavors, but skipping the extra reduction step at the end. Finally, this isn't nearly enough mussels for a main course; general rule of thumb is 1 pound per person. For the 2 of us, we cooked 2 lbs mussels plus 1/2 lb littlenecks. Delicious!

  • LifeLongWeigh Posted: 09/21/13
    Worthy of a Special Occasion

    I was nervous so I also made mussels with a traditional white wine broth, but this coconut milk recipe was far superior in flavor! I wished I had skipped the broth. I will definitely make this again! and the coconut milk adds a healthy fat!

  • SarahSous Posted: 09/19/14
    Worthy of a Special Occasion

    Meh. This was ok but I don't get all the 5 star ratings. Subbed white wine for water as others recommended and increased the garlic and Sri racha. The sauce was still mild and pleasant but not worthy of more stars in my humble opinion. Doubt I will make it again.

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