Thai Coconut Sauce Mussel

—Quoc Khanh

As a decent seafood lover, make sure you never skip this juicy delicious Thai Coconut Sauce Mussel! Check it out! It would be a big loss if you don’t combine this tasty dish with a kick-ass beverage. #ChoppisHere to offer you the finest price. Use code HOEGAARDEN when purchasing the groceries items on this recipe, a Hoegaarden 6 bottles pack now is only 149k!
1kgGreen Mussels
Frozen Greenshell Mussels
120mlChicken Stock
225mlCoconut Cream
Coconut Cream
1 góiCurry Paste
Barona Curry Sauce
10mlFish Sauce
CL - Anchovy Fish Sauce
Meko Parsley
1 lốcHoegaarden beer
Hoegaarden White Beer
  1. Preparation: - Wash and soak mussel in concentrated rice water in 2-3 hours. Wash it back and drain. - Wash parsley carefully and minced well.
  2. Heat the chicken broth in a saucepan. Add in the curry powder (with an optional amount due to your spicy food endurance).
  3. Season with fish sauce. Add the mussel in when the broth reaches to the boil.
  4. Gently stir in the coconut milk until it is well-incorporated. Cover the lid and cook for 5-7 minutes, until the shell pops open.
  5. Turn off the heat, sprinkle with fresh minced parsley. Stir everything again and your dish is ready to serve.

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