Thai Curry Mussels
with cauliflower rice / wok-fried broccoli and zucchini
Smarts: The spiciness of the curry paste may vary brand to brand; use as little or as much as you prefer.
- 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
- 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
- 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.
- 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!
Substituted shrimp for the mussels and really liked how it turned out. The curry is delicious.0 Helpful
My whole family enjoyed this - delicious. I added some onion to the vegetables, as some reviewers said it was bland (I thought it was good). I also added fish sauce and a little cornstarch to the broth so it wouldn’t be as thin. We used some naan bread to soak up the extra broth.0 Helpful
This was fun to make !!! Family loved it !! first time making Mussels - turned out easy and fun. it was thin, as reviews said, but i think its meant to be that way. Really good. going to make again. Thank you0 Helpful
Added tempe instead of tofu. Used the max amount of curry paste and it still tasted thin. Didn't mind soupiness, but would have preferred it to be more flavorful. Salt & lime always help.0 Helpful
We enjoyed this meal!0 Helpful
I made it with tofu instead of mussels, and light on the curry paste so that my little ones would try it. I agree with other reviewers that it was thin, but whenever I've had curry at restaurants, it is thin, so I wasn't bothered by that. My 4 yo liked it and asked for more "juice". And even if she hasn't, at least there was rice for her.0 Helpful