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Steamed Mussels With Lemongrass Coconut Curry

Steamed Mussels With Lemongrass Coconut Curry


  • 2 pounds mussels, scrubbed &; picked through (discard cracked shells and ones that don't close when tapped)
  • 1 stalk of lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel)
  • 2 bottles of clam juice (or substitute with vegetable broth + wine)
  • 1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
  • 1/4 cup to 1/2 cup of thai curry paste (depends on your spice level)
  • 1 tablespoon fish sauce (or substitute with 1 teaspoon of kosher salt)
  • 1 teaspoon sugar
  • 3 small skeins of mung bean noodles, soaked in cold water for 5 minutes.
  • chopped scallions &; chili for topping