Thai style ginger and garlic mussels, spicy shelled mussels for a delicious quick meal!
This time I cooked them Asian style with garlic, ginger and coconut milk, served them over jasmine rice, a delicious weekday meal or starter if you have guests.
I found these cooked shelled mussels in the freezer of my supermarket, so handy! Actually they are just steamed and unflavored, which makes them such a versatile product to cook!
These mussels thaw very quickly, 30 to 45 minutes, you can rinse them with cold water to activate the thawing process, and since they’re already cooked you only need to re-heat them.
If you can only find mussels with their shells, this sauce would be delicious together too!
If you like Asian style recipes, you might like my Chicken Curry Coconut Stir Fry or if you're looking for fish and seafood recipes, click on my fish hashtag for a variety of recipes for all occasions.
17.6 oz. (500 g.) frozen shelled mussels, thawed
2 cloves garlic, crushed
2 tbsp. white wine
1 tbsp. fish sauce
1 tbsp. soy Sauce
1 tsp ginger powder
1/2 tsp sugar
1 tsp Sriracha, optional
1 cup (240 ml) coconut milk
Salt and pepper to taste
Some vegetable oil for cooking
Into a frying pan, heat some vegetable oil on medium/high heat, add the mussels and cook for about 2 minutes, remove from the pan and set aside, keep the released water if any
Add all the ingredients for the sauce except coconut milk, cook for about 3 minutes
Add the coconut milk, bring to boil and cook for about 1 minute, season with salt and pepper, taste and adjust seasoning if necessary
Put the mussels back in the pan just to re-heat and sprinkle with basil or parsley
Serve with Thai or jasmine rice
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