Thai Curry Mussels

Local Ocean’s Special
with Rice Noodles

TIME: 20 minutes

SERVING SIZE: 1 bowl per person

Green Curry + Coconut Milk Broth
Thai Rice Noodles
Sesame Chili Sauce


1. Cut the lemons in half, discarding the seeds. In a deep large pan, combine the coconut-curry broth, ¾ of the cilantro, and the par-cooked Thai rice noodles. Squeeze the lemon halves into the pan, then drop them into the broth (you will cook the lemon with the broth). Heat the pan over medium-high heat until it comes to a simmer.

2. Add the mussels to the pan and cover. Lower the heat slightly and keep at a low simmer for 6-8 minutes, stirring halfway.

3. When the mussels have all opened (the shells will pop open when they are cooked), remove from the heat. Using tongs, remove the lemon halves and discard.

4. To plate, divide the noodles evenly among large entrée or pasta bowls. Top with the mussels, then garnish with cilantro and a drizzle of the sesame chili sauce. Enjoy!

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Updated March 31st, 2021

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