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.