Thai Coconut Mussels with Garlic Lemongrass Toast Recipe
A vibrant and flavorful Thai-inspired seafood dish featuring tender black mussels simmered in a rich coconut milk and red curry sauce, complemented by aromatic garlic lemongrass butter spread on crispy sourdough toast. This recipe offers a perfect balance of creamy, spicy, and fresh flavors, ideal for a delightful appetizer or light main course.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai
Ingredients
Mussels and Sauce
- 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, to taste
- 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
- Prepare the curry sauce: In a large skillet, melt the butter over medium heat. Add the Thai red curry paste and cook, stirring constantly, for 1 minute until fragrant to release its flavors.
- Simmer the mussels: Stir in the coconut milk, white wine, and a pinch of kosher salt and pepper. Bring the mixture to a gentle simmer, then add the cleaned mussels. Cover the skillet and cook for 4-5 minutes, shaking the pan occasionally to ensure even cooking, until all the mussels have opened. Discard any mussels that remain closed. Stir in the torn fresh basil to finish the sauce.
- Make the lemongrass butter: While the mussels cook, preheat the oven to 425°F (220°C). In a small bowl, combine the softened butter with finely chopped lemongrass, minced garlic, chopped basil, and a pinch of salt.
- Prepare and toast the bread: Spread the lemongrass butter mixture evenly over each slice of sourdough baguette. Arrange the slices on a baking sheet and toast in the preheated oven for 8-10 minutes until golden and crispy.
- Serve: Serve the warm Thai coconut mussels garnished with fresh basil leaves, alongside wedges of fresh lime and chiles for added heat. Present the garlic lemongrass toast on the side, perfect for dipping into the flavorful broth. Enjoy immediately!
Notes
- Make sure to clean the mussels thoroughly by scrubbing and removing beards to ensure no grit remains.
- Discard any mussels that do not open during cooking to avoid food safety risks.
- Adjust the amount of chili served on the side according to your spice tolerance.
- For a non-alcoholic version, substitute the white wine with seafood broth or additional coconut milk.
- Use fresh lemongrass and basil for the best aromatic flavor in the butter spread.
