Thai Curry Mussels
with cauliflower rice / wok-fried broccoli and zucchini

Name: Thai Curry Mussels
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 oz Cauliflower florets; 1 Tbsp Butter; 1/2 Onions, medium, sliced; 1 1/2 lbs Mussels, cleaned and debearded (most come debearded by the fishmonger); 1 Tbsp Cilantro, chopped; 1 Tbsp Oil, cooking; 1 to 3 Tbsp Curry paste, red (sub any color curry paste); 1 can Coconut milk, light (14 oz / 397 g can); 1 cup Stock, any type; 1 Tbsp Bragg's / coconut aminos; 2 tsp Lime juice; 4 cloves Garlic, thinly sliced; 10 oz Broccoli, chopped; 12 oz Zucchini, cubed; 2 tsp Oil, toasted sesame; 2 Tbsp Water; 2 tsp Lime juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

Our recipe for Thai curry mussels is spicy, creamy, and oh so delicious over cauliflower rice. This restaurant quality meal is weeknight friendly and ready in 40 minutes.
Smarts: The spiciness of the curry paste may vary brand to brand; use as little or as much as you prefer.

Proteins

Shellfish

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

Thai Curry Mussels:

Cauliflower florets - 12 oz
Butter - 1 Tbsp
Onions, medium - 1/2 , sliced
Mussels - 1 1/2 lbs , cleaned and debearded (most come debearded by the fishmonger)
Cilantro - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp
Curry paste, red - 1 to 3 Tbsp (sub any color curry paste)
Coconut milk, light (14 oz / 397 g can) - 1 can
Stock, any type - 1 cup
Bragg's / coconut aminos - 1 Tbsp
Lime juice - 2 tsp

Wok-Fried Broccoli and Zucchini:

Garlic - 4 cloves , thinly sliced
Broccoli - 10 oz , chopped
Zucchini - 12 oz , cubed
Oil, toasted sesame - 2 tsp
Water - 2 Tbsp
Lime juice - 2 tsp

Prep

Cauliflower rice - (Double if making Thursday night’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Onions / Garlic / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
Mussels - Clean and debeard if not done by your fishmonger. Scrub and soak in a bowl of water. It’s rare to find mussles that have not been debearded, but if you need to do this yourself, here’s a demo from The Kitchn. (Can be done 1 day ahead)
Cilantro - Chop cilantro.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then onions to heated oil. Saute until tender, 3 to 4 minutes. Add curry paste and saute until fragrant, about 1 minute (note: if you like spice, use the higher end of the range for curry paste).
Add mussels, coconut milk, stock, and aminos. Cover and cook for 6 to 8 minutes until mussels have opened up.
While mussels cook, heat a wok with sesame oil over medium heat. Add broccoli and zucchini and saute until lightly browned, 3 to 4 minutes. Add water and garlic and continue to saute until vegetables are tender and water has cooked off, 3 to 4 minutes more.
Remove vegetables from heat and season with some salt and pepper. Squeeze lime juice (portion for vegetables) over top.
If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).
Discard any mussels that don’t open up by the end of cooking time. Top the remaining mussels with cilantro and lime juice (portion for mussels).
Serve mussels with cauliflower rice and vegetables on the side. (We like to serve the mussels and cooking liquid over cauliflower rice.) Enjoy!

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