Steamed Mussels with Lemongrass Coconut Curry Recipe from Frutta Si

Steamed Mussels with Lemongrass Coconut Curry Recipe

Cook Time: 15 minutes


Servings: 4


  • 2 lbs mussels, scrubbed & picked through (discard cracked shells and ones that don't close when tapped)
  • 1 stalk lemongrass, white part grated with microplane grater (or 4 wide strips of lemon peel)
  • 2 bottles clam juice (or vegetable broth + wine)
  • 14oz coconut milk, shake the can vigorously to mix the fat with the liquid
  • 1/4 - 1/2 cup Thai curry paste, as desired
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 3 small skeins mung bean noodles, soaked in cold water for 5 minutes.
  •   scallions, chopped
  •   chili


  1. In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tbsp curry paste and the lemongrass. Fry for 30 seconds to release its flavors.
  2. Add clam juice, fish sauce, sugar and coconut milk. Simmer for 3 minutes.
  3. If using lemon peel, discard lemon peel now. Taste the broth, add more curry paste if desired.
  4. Meanwhile drain mung bean noodles. The noodles should still be a little stiff.
  5. Mussels: turn heat to high and add mussels. Immediately cover with tight fitting lid. Steam on high for 4 minutes.
  6. Open lid, move mussels to one side, add mung bean noodles and cook for another minute uncovered.
  7. Use a large spoon to redistribute the mussels from the top to the bottom of the broth, cook another 30 seconds and it's done.
  8. Top with chopped chilies and scallions.



Clam juice

Coconut milk

Curry paste

Fish sauce


Bean noodles

Green onions

Chili powder

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