Thai Mussels with Jasmine Rice

Transport your taste buds to the vibrant streets of Thailand with this warmly spiced and aromatic recipe for Thai Mussels with Jasmine Rice. Tender mussels are simmered in a rich, creamy broth infused with Thai red curry paste, coconut milk, and fragrant lemongrass, creating a symphony of bold and exotic flavors. Served over fluffy, fragrant jasmine rice, this dish is the perfect balance of savory, tangy, and mildly sweet, with a touch of optional heat from fresh red chili slices. Garnished with fresh cilantro and green onions, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, it’s an easy, restaurant-quality meal perfect for seafood lovers and those craving authentic Thai cuisine.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Jasmine rice
• 1.5 cups Water
• 2 pounds Mussels
• 1 can (13.5 oz) Coconut milk
• 1 cup Chicken or vegetable broth
• 2 tablespoons Thai red curry paste
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 stalks Lemongrass stalks, trimmed and smashed
• 2 tablespoons Lime juice
• 1 tablespoon Fish sauce
• 1 teaspoon Brown sugar
• 1 tablespoon Vegetable oil
• 0.25 cup Fresh cilantro, chopped
• 2 stalks Green onions, sliced
• 1 chili Red chili, sliced (optional for heat)
• 0 to taste Salt

Directions

Step 1

Rinse the jasmine rice in cold water until the water runs clear. Combine rice and water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for an additional 5 minutes before fluffing with a fork.

Step 2

While the rice cooks, thoroughly clean and debeard the mussels under cold running water. Discard any mussels that are cracked or do not close when tapped.

Step 3

In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and smashed lemongrass. Sauté for 2 minutes or until fragrant.

Step 4

Stir in the Thai red curry paste, cooking for another minute to release the flavors.

Step 5

Add the coconut milk, broth, fish sauce, lime juice, and brown sugar to the pot. Stir to combine and bring the mixture to a gentle simmer.

Step 6

Carefully add the mussels to the pot. Cover with a lid and cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed after cooking.

Step 7

Taste the broth and season with salt if needed. Remove the pot from heat.

Step 8

To serve, place a scoop of jasmine rice into each bowl. Ladle the mussels and broth over the rice.

Step 9

Garnish with chopped cilantro, sliced green onions, and red chili slices if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	2344.9 grams (2344.9g)

Amount per serving	% Daily Value*
Calories	1679

Total Fat 43.10g	55%
Saturated Fat 7.70g	39%
Polyunsaturated Fat 15.40g
Cholesterol 318mg	106%
Sodium 8607mg	374%
Total Carbohydrate 169.80g	62%
Dietary Fiber 6.20g	22%
Total Sugars 35.20g
Protein 150.10g	300%

Vitamin D 0IU	0%
Calcium 486mg	37%
Iron 50mg	276%
Potassium 4717mg	100%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 36.0%

Carbs: 40.7%