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
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    I love thai cooking so I used 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
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    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!


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