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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.

  • 4 servings
  • Easy
  • 0 h 45

Recipe :

Ingredients:

17.6 oz. (500 g.) frozen shelled mussels, thawed

Sauce:

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

Instructions:

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

Enjoy!

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  • Guest - Tara

    Such an incredible combination of flavors! I especially love the addition of coconut milk. I don't cook with mussels nearly enough.

  • Thanks so much Tara, glad you like my recipe! Cooking mussels the Asian way instead of the usual marinara was a pleasant change :D

  • Guest - Ali Hanson

    I have never seen them shelled and steamed already, I am going to have to look for those. How was the quality compared to fresh? These are some of my favorite flavors. Thanks for sharing!!

  • Hi Ali, I found them in the frozen aisle and I guess that might be the reason they were already steamed. I was afraid they wouldn't taste as good as fresh ones, but once completely thawed and very briefly cooked, they had the same quality as fresh ones, I think that you can see on the picture that they look fresh, they're not shrunken, wrinkled or dry, above all they were not too salty either. That brand was great, I recommend that you try if you can find them. The Asian twist was great too ;):D

  • Guest - Catherine Brown

    I like Thai style ANYTHING, so I bet these are delicious! I don't think I've ever seen frozen muscles, I'll have to look more closely for them. :-)

  • Thanks so much Catherine, Thai cuisine is really one of a kind! :D

  • Guest - Julie

    I don't think I've ever seen mussels cooked without their shells - it makes for an easier eating of this dish. I love mussels cooked in coconut milk. Can't wait to try this recipe out!

  • Thanks Julie, I hope you like it! :)

  • Guest - Jacklyn

    Mmm I love mussels and these sound so delicious! Making these very soon!

  • Thanks so much Jacklyn, hope you like it! :D