Quick and delicious mussels steamed in white wine along with a spicy and creamy Thai-style cooking sauce.
If you like mussels, these are not your regular steamed mussels with white wine and unsalted butter. Those mussels are cooked in either white wine or beer along with a spicy and creamy Thai-style cooking sauce. This is a very quick recipe with just a few simple steps. You can even prepare the cooking sauce ahead of time to make the cooking process even faster.
Make The Thai Cooking Sauce
The secret to this unique steamed mussel recipe is the sauce. And the ingredients used to make that special sauce are Thai chili peppers, fresh ginger, extra-virgin olive oil, fresh cilantro, lime zest, lime juice, sea salt, and coconut milk. Sounds delicious, doesn’t it?
To make the sauce, place all ingredients except for the coconut milk in a food processor. Blend until it turns into a paste. Remove the blade from your food processor or transfer the paste into a medium bowl. Whisk in the coconut milk and lime juice. Here you have your flavorful cooking sauce ready to go.
Now, let’s get cooking.
Boil Your Alcohol
Choose your alcohol for this recipe. I have tried both dry white wine and beer. Both of them work really well. Whichever type of alcohol you decide to cook with, bring it to a boil over medium-high heat in a large pot. For two pounds of mussels, I used 2/3 cup dry white wine and let it boil down to 1/2 cup. If you choose beer, feel free to use up an entire can and let it boil down to 1/2 cup. It takes about 5-7 minutes.
Steam Fresh Mussels
Assuming you’ve debearded your mussels, removed the ones with broken shells, and scrubbed them clean, add the mussels into the boiling alcohol and pour the Thai cooking sauce all over. Immediately cover the pot and let it steam for about 5 minutes, shaking the pot a couple times during cooking. Check the mussels. If they are not open, cook for an additional 1-2 minutes. Discard the unopened ones.
That’s it. Your Thai-style steamed mussels are ready to be served at this point. It comes with a delicious broth that’s perfect for dipping some crusty bread. I wouldn’t be surprised if you want to straight up drink the broth because I did.
You see, making mussels are very easy and quick. Making mussels with a Thai twist is even quicker if you prepare the cooking sauce ahead of time. Just leave it in the fridge until you are ready to cook the next day.
If you are reading this post, I figured that you must be a fan of mussels. So here’s another quick mussel recipe with white wine sauce that I think you’ll like as well.
If you get a chance to make this recipe, please be sure to leave a comment below or share a photo of your creation on social media using hashtag #streetsmartkitchen, so I can see it and get excited. 😃Print
Quick and delicious mussels steamed in white wine and a spicy and creamy Thai-style cooking sauce with coconut milk.
- 2 garlic cloves
- 2 Thai red chili peppers, roughly chopped
- 1 1-inch chunk fresh ginger
- 1/2 cup cilantro leaves
- Zest of 1/2 lime
- 2 tablespoons extra-virgin olive oil
- 1 (13.66 fl oz) can unsweetened coconut milk
- Juice of 1 lime
- 2/3 cup dry white wine, or beer
- 2 pounds fresh mussels, scrubbed and debearded
- In a food processor, combine garlic, chili peppers, ginger, cilantro, lime zest, and olive oil. Blend until the mixture turns into a paste. Transfer to a medium bowl and whisk in coconut milk and lime juice. Season with salt to taste and set aside.
- In a large pot, bring white wine or beer to a boil over medium-high heat. Add mussels and pour the cooking sauce over. Cover and cook the mussels until all of them are open, about 5-7 minutes. Shake the pot a couple times during cooking.
- Remove from heat. Spoon the mussels and broth into serving bowls and serve with crusty bread. Enjoy!
- Serving Size: 1
- Calories: 537
- Sugar: 1.5g
- Sodium: 910.3mg
- Fat: 36.3g
- Saturated Fat: 23.4g
- Carbohydrates: 16.7g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 63.6mg