The Recipes

Thai Mussel Soup

I was craving something Thai and comforting but had a handful of mussels I got the other day and need to use up.  So, Thai craving, meet my little friends!

Thai Mussel Soup

Serves: 1     Time: 20 minutes-ish     Difficulty: Mostly just intimidating, but very easy!


- 6-8 mussels, scrubbed

- 1/2 shallot, diced

- 1 T. curry powder

- 1 piece ginger

- 1 tsp. hot chili paste

- 1/2 c. seafood, vegetable  or chicken stock

- 1/2 c. coconut milk

- 1 chive, chopped (optional)

-  a few leaves of cilantro, torn (optional)

- 2 lime wedges

- grapeseed oil (you can also use canola or blended oil)


Heat 1 T. of oil in a pot.  Add the shallots and soften for 2-3 minutes.  Stir in the curry and chili paste.  Add the stock and piece of ginger and bring to a boil.  Add the mussels, cover, and let them simmer until the shells open; approximately 4-5 minutes.  Remove the mussels.

Stir the coconut milk into the pot.  Let it simmer for 8-10 minutes without boiling.  Remove the mussels from the shells and add them back to the pot just to warm through.

Spoon the mussels into the center of a bowl.   Pour the broth over and around the mussels.  Squeeze the limes over the top and garnish with the chives and cilantro.