This vibrant dish combines tender steamed mussels with a rich, aromatic sauce made from coconut milk and traditional Thai sour curry paste. The sauce is thickened with flour and eggs, creating a luxurious, velvety texture that clings perfectly to the seafood. A splash of white wine and fish soy sauce adds depth and a subtle tang, balancing the sweetness of the coconut. Baked until golden, the mussels are served in their shells for an elegant presentation. It’s a hearty, flavorful meal that feels special yet comes together quickly, making it ideal for date nights or impressing guests. Serve with jasmine rice to soak up every drop of the delicious sauce.
Mussels With Sour Curry
Description
This vibrant dish combines tender steamed mussels with a rich, aromatic sauce made from coconut milk and traditional Thai sour curry paste. The sauce is thickened with flour and eggs, creating a luxurious, velvety texture that clings perfectly to the seafood. A splash of white wine and fish soy sauce adds depth and a subtle tang, balancing the sweetness of the coconut. Baked until golden, the mussels are served in their shells for an elegant presentation. It&# 226;ÂÂs a hearty, flavorful meal that feels special yet comes together quickly, making it ideal for date nights or impressing guests. Serve with jasmine rice to soak up every drop of the delicious sauce.Ingredients
Directions
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Preheat oven to 400ðF (200ðC).
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Carefully remove the cooked mussels from their shells, reserving the largest, cleanest shells for serving. Discard any mussels that did not open during steaming.
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Place 2-3 mussels into each reserved shell and arrange them in a single layer in a baking dish.
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In a medium saucepan, whisk together the coconut milk, flour, and lightly beaten eggs until smooth and no lumps remain.
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Add the sour curry paste, fish soy sauce, white wine, and sugar to the coconut mixture.
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Place the saucepan over medium heat and stir constantly until the mixture comes to a gentle boil and begins to thicken.
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Reduce heat to low and simmer for 3-5 minutes, stirring occasionally, until the sauce is thick and creamy.
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Remove the saucepan from heat. Ladle half of the hot sauce evenly over the mussels in the shells, ensuring each one is well-coated.
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Bake in the preheated oven for 10 minutes, or until the surface of the sauce is lightly browned and bubbly.
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While the mussels bake, keep the remaining sauce warm over low heat.
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To serve, spoon 4 tablespoons of the warm sauce onto each plate. Place the baked mussel shells on top of the sauce and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1258.8kcal
- % Daily Value *
- Total Fat 70.9g110%
- Saturated Fat 47.3g237%
- Cholesterol 436.8mg146%
- Sodium 560.6mg24%
- Total Carbohydrate 47.2g16%
- Dietary Fiber 1.0g4%
- Sugars 14.9g
- Protein 106.6g214%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using fresh mussels, ensure they are purged of sand before steaming. Discard any that remain closed after cooking as they may be unsafe to eat.
For a gluten-free version, substitute the flour with a gluten-free flour blend or cornstarch. Note that cornstarch may require slightly less volume and should be mixed with cold liquid before adding to the hot sauce to prevent clumping.
Thai sour curry paste (Nam Prik Pao or similar) varies in heat. Taste the sauce before serving and adjust spice levels by adding more or less paste, or a squeeze of lime juice for extra brightness.
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to prevent the eggs from curdling. Do not freeze as the texture of the coconut sauce may separate.
