Mussels with Keto Thai Curry Broth

This meal is happy, playful, a bit messy, and darn delicious. How so? Set this pot of fragrant, slightly spicy mussels in the middle of the dinner table and watch as guests dive in with abandon, slurping from the shells, and fighting for the last spoonful of the rich, savory sauce!
Serves 4 Serving: 1/2 lb Mussels + 1/4 of the Broth

Ingredients List

  • 2 lbs mussels, scrubbed in cold water and debearded
  • sea salt
  • 2 Tbsp coconut oil
  • 1 small shallot, thinly sliced
  • 2 Tbsp Thai red curry paste
  • 1 (13.5-oz) can coconut milk
  • 1 Tbsp granulated brown erythritol-based sweetener (like Swerve)
  • 1 Tbsp fish sauce
  • 1 tsp zest plus 1 Tbsp juice from 1 lime
  • 1 Serrano chili, thinly sliced
  • 8 sprigs cilantro, roughly chopped
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  • Discard any mussels with cracked shells. Fill a bowl with cold water, swirl in 1 tablespoon salt, and add the mussels. Set aside.
  • In a large pot over medium heat, warm the coconut oil until shimmering. Add the shallot and 1/8 teaspoon salt. Cook, stirring often, until the shallots are just softening and fragrant, 2 to 3 minutes. Add the curry paste and cook, scraping the paste around the bottom of the pan until aromatic, 2 minutes.
  • Turn the heat to medium-high, add the coconut milk, sweetener, and fish sauce. Cook until simmering, 2 to 3 minutes.
  • Remove the mussels from the water, then add them to the pot and cook, shaking the pot often and stirring every 1 minute or so. As soon as most of the mussels open (about 4 minutes), stir in the lime zest and juice, chili, and half of the cilantro. Discard any unopened mussels.
  • Sprinkle the remaining cilantro on top and serve immediately.

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RecipeEric Lundy

PhotographyErin Ng


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