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{Today I’m partnering with Land O’Lakes to bring you these summery Thai mussels!}
Hey, hi! Let me introduce you to quite possibly the best mussels. EVER.
Okay, I know that’s such a bold statement, but I have a very deep affection for this recipe. Up until a couple of years ago I didn’t even know mussels existed. Well I guess I knew they existed, but I definitely had never had them. When I first began testing different mussel recipes, potentially for my cookbook, it took me no time at all to easily fall in love with them. I’ve had this recipe in my back pocket all month-long, so to say that I’m excited to be sharing it with you guys today would be an understatement.
It’s obviously no secret that I love Thai flavors over here. I feel as though I have a bazillion and one Thai-inspired recipes, but there’s nothing like these mussels on the blog. And these mussels, you guys, they are just so good. And so simple. <–um, yes, please!
So here’s the deal. I feel like mussels are the kind of food we only eat when going out to dinner. I don’t know if that’s true for everyone or not, but they just seem kind of fancy, and if I’m being honest, they totally intimidated me. That was of course until I made them and realized they are possibly one of the easiest seafoods to make at home. I’m talking throw them in a pot, steam them for ten minutes, and done.
Yes, that simple.
You can flavor mussels in so many ways, but I think these Thai mussels are my favorite. It’s all about the sauce…
butter + Thai curry paste + coconut milk + a little white wine = perfection on so many levels.
Oh you guys, this sauce…It. Is. Everything!
It’s buttery, spicy, creamy, and loaded with flavors of Thai curry. I truly could not love it more. But wait, then we add a side of that lemongrass (BUTTER) toast, because I mean, when you have saucy mussels, you need toast for dipping.
Obviously.
Okay, okay, I have a few tips for success or well, really just one little tip…
are you ready for my little not so secret, secret? Cook your mussels in butter…lots of butter. It’s the only way to make your mussels extra DELICIOUS.
I’m pretty sure it’s a known fact, but it really can’t be reiterated enough…seafood and butter just go hand-in-hand. In my personal opinion, you can’t have good seafood without butter, it’s just that important of a flavor to the dish. Enter my favorite sticks of sweet cream Land O Lakes® Salted Butter, which will truly take any recipe you create to the next level. And I’m not just saying this for the post, you really do need to use high-quality butter.
And that’s pretty much my one and only major tip for cooking mussels…use butter. Preferably Land O Lakes® Butter, because after eating, cooking, and baking with Land O Lakes® Butter all my life…and loving it, I’d never recommend to you guys anything else.
So, after you have that butter situation all worked out, it’s time to add the curry paste, coconut, milk and wine. Bring it to a simmer, add your mussels, steam them for ten minutes, make some garlic lemongrass toast for dipping, and you have dinner.
The perfect summertime dinner, in less than thirty minutes.
Is there anything better? Maybe add a glass of wine? A mocktail?
Both good suggestions. Just sayin’.
Oh and lastly? I feel as though I should mention that I have now made this mussel recipe four times in the last month. Twice for recipe testing purposes and the other two times were solely just because I LOVE this recipe that much. Again, it’s all about that butter sauce. It really does make the recipe…especially with lemongrass toast on the side. A must for soaking up all that sauce. Cue all the heart faces emojis.
Thai Coconut Mussels with Garlic Lemongrass Toast
Ingredients
- 2 1/2 pounds black mussels, beards removed and scrubbed clean
- 4 tablespoons Land O Lakes® Salted Butter
- 1/4 cup Thai red curry paste
- 1 14 ounce can full-fat coconut milk
- 1/2 cup white wine
- kosher salt and pepper
- 1/4 cup fresh basil, roughly torn, plus more for serving
- fresh limes and chiles, for serving
Lemongrass Toast
- 4 tablespoons Land O Lakes® Salted Butter
- 1 tablespoon finely chopped lemongrass
- 2 cloves garlic, minced or grated
- 1/4 cup fresh basil, chopped
- 1 sourdough baguette sliced
Instructions
- 1. In a large skillet, melt the butter over medium heat. Add the curry paste and cook for 1 minute. Stir in the coconut milk, wine, and a pinch each of salt and pepper. Bring the mixture to a simmer and add the mussels. Cover and cook for 4-5 minutes, shaking the pan occasionally until the mussels have all opened. Discard any mussels that don’t open. Stir in the basil.
2. Meanwhile, make the toast. Preheat the oven to 425 degrees F.3. In a small bowl, combine the butter, lemongrass, garlic, basil, and a pinch of salt. Spread the butter over each piece of bread and place on a baking sheet. Transfer to the oven and cook for 8-10 minutes or until the bread is toasted. 4. Serve the mussels warm with basil, limes and chiles. Serve the toast on the side for dipping. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Weekend plans made. Thai mussels + toast + a warm summer night on the porch = unbeatable.
Hey! Do you think frozen mussels would work in this recipe?
I think frozen mussels will be great!
Good morning Tieghan – I have written many times saying how much I love your recipes and am excited to receive your book. We have decided to go vegan – purely out of not harming animals. no judgment on anyone – I am just a sap and my daughter had me watch ‘What the Health’ – this is hard. I crave the meats etc… and have found the ‘organic/grass fed farms’ are not so happy. So….. any suggestions on substitutions would be greatly appreciated. As far as cheeses, butter etc… just love love love your recipes and energy! Thank you! xx
Hey Donna! OH my gosh, thank you so much for your kind words and for preordering my cookbook! I am not the best at swapping out cheese, but I assume you can use vegan cheese in place of real cheese. I have heard great things about the vegan cheeses at whole foods and trader joes. For some recipes however I am sure you can just omit the cheese completely. For recipes using milk, I LOVE coconut milk in place of whole milk or heavy cream. And almond or really any other nut/seed milk are delicious and I use them often! For meats, try using chickpeas, other beans, cauliflower, and or ground nuts in place of meat. Of course these all depend on the recipes, but in general I have found most recipes can be veganized. let me know if you ever have any questions! 🙂
So gorgeous, this is the perfect summery meal!
Thanks Laura, so happy you’re into it!
I think all seafood should be cooked in butter. Like it should just be a rule. And I’m with you on the mussels. It took me a while to warm up to them, but now… can’t get enough.
The dish should work with a green curry, too?
Right!?!? I could not agree more!! Yes, this dish will work great with green curry paste too! 🙂
Is there anything better than Land O Lakes® Salted Butter?!?!?! LOOOOVING the coconut garlic lemongrass situation!
Its my favorite! Loving that your into it (: Thanks Jennifer!
Keep the seafood recipes coming, Tieghan!
So happy you’re into them Yolanda!
my husband is from new zealand and every time we go, I feast on the best mussels in the world! Now, if only I could get back there to recreate this dish. And pack some land o lakes!!
Fresh mussels are the best!! Sounds delish!
I only use Land O Lakes® butter. . LOVE this so much! I could eat mussels with this garlic lemongrass toast all day! LOVE!
SAME, they’re too good!! Thanks Alice!
We enjoy mussels all the time at the beach Tieghan! I can’t wait to try your recipe. Nothing better than Land O’ Lakes butter!
Ah I hope they compare!!
These look soo good. I seriously love mussels. I was just visiting England, and I had seafood (including mussels) several times since it’s so nice and fresh there (I live in landlocked Alberta Canada!). This is making me want more!!!
Ah fresh mussels are the best!! SO jealous!
Naomi and I cannot wait to make these and we are both huge Land O’Lakes fans
Ah I hope you two love them!!
one of my fave dishes. I grew eating mussels, and love it even more as an adult because they can take on any flavor.
Agreed!! They’re delish!!
I am embarrassed to say I am a mussels virgin! But all of these flavors sound soooo tempting I might have to change that soon!
Ah you must try them!!
My mouth is watering! I absolutely love all seafood but I typically find it intimidating to make at home, except mussels! They are so easy! We usually stick to mussels marinara around here but this looks so much better!! Ugh. And all that sauce for mopping up with a yummy, hearty bread? You are speaking my language girl! I can’t wait to make it!
Ah so excited for you to try them!! Please let me know how it goes, and what you think!
I usually only like mussels with simple cream sauce, but this kinda sounds like something I would enjoy!!
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Love to hear what you think of them (: