Thai Curry Mussels Recipe

Rinse mussels under cold running water. Discard any with cracked shells or that remain open after a firm tap. Place mussels in a large bowl of ice water with 1 tablespoon kosher salt for 15 minutes to purge sand; then drain and rinse again.

Remove any beards by grasping and pulling toward the hinge; scrub shells with a stiff brush if needed. Keep refrigerated until ready to cook.

Preheat a grill pan or skillet over medium-high heat. In a small bowl, mix softened butter, olive oil, and coarse sea salt.

Brush one side of each sourdough slice with the butter mixture. Grill bread, buttered side down, until char marks form and the bread is toasted, about 2–3 minutes. Flip and toast the other side briefly, about 1 minute. Transfer to a tray and keep warm.

Heat 2 tablespoons neutral oil in a wide heavy pot or deep skillet over medium heat. Add sliced shallots and cook, stirring, until softened and translucent, about 3–4 minutes.

Add minced garlic, minced ginger, and the sliced/smashed white parts of lemongrass. Cook for 1–2 minutes until fragrant, stirring so garlic doesn't brown.

Stir in 3 tablespoons Thai red curry paste and cook, stirring constantly, for 1 minute to bloom the spices and remove raw paste flavor.

Pour in 1 cup low-sodium stock and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.

Add 14 oz coconut milk, reduce heat to medium-low, and simmer gently for 5 minutes to let the flavors marry. Do not boil vigorously to avoid splitting the coconut milk.

Season the broth with 2 tablespoons fish sauce, 1 teaspoon light brown sugar, and the thinly sliced red chile (if using). Taste and adjust: add more fish sauce for saltiness, a touch more sugar if too sharp, or a squeeze of lime for brightness.

Increase heat to medium-high so the broth is at a lively simmer. Add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pot once or twice, until mussels open. Discard any mussels that do not open.

Once mussels are open, remove the pot from heat. Stir in 2 tablespoons fresh lime juice and 1/2 teaspoon toasted sesame oil (if using) to brighten the broth.

Ladle mussels and plenty of broth into shallow bowls. Sprinkle each serving with chopped cilantro, torn or chopped basil leaves, and sliced scallions. Add a lime wedge to each bowl.

Serve immediately with grilled sourdough on the side for dipping. Encourage diners to spoon broth over the bread and use bread to hold opened mussels.