Thai Steamed Mussels

Thai Steamed Mussels


  • 1 pounds PanaPesca USA Vac Pac Mussels
  • 1 tablespoon fresh lime juice
  • 1/4 C unsweetened cocnut milk
  • 1 tablespoon dry white wine
  • 1/2 tablespoon Thai red curry paste
  • 1/2 tablespoon minced garlic
  • 1 tablespon Asian fish sauce
  • 1/4 cups chopped fresh cilantro


  1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce, Stor to dissolve curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 4 to 6 minutes.
  2. Remove from heat and Pour mussels and liquid into a serving dish and toss with cilantro.