• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All Recipes » Appetizers » Steamed Mussels with Thai Herbs

    Steamed Mussels with Thai Herbs

    Published: Jul 31, 2015 · Modified: Jan 4, 2021 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Jump to video!


    You like mussels? How about Thai mussels! Personally, this is my favourite way to cook mussels. The citrusy aroma of Thai herbs go so well with mussels, and that broth....that spicy, tart, flavourful broth...I love dipping bread in it or just sipping it like soup! If you like mussels, this dish is a MUST TRY!

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    mussels

    Steamed Mussels with Thai Herbs

    ★★★★★ 5 from 1 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 1-2
    Print Recipe
    Pin Recipe

    Ingredients

    • 1 lb live mussels
    • 1 Tbsp vegetable oil
    • 3 cloves garlic, chopped
    • ¼ red onion, small diced
    • 1 cup chicken stock or pork stock
    • 1 stalk lemongrass, thinly sliced on a bias
    • 5 kaffir lime leaves, torn into chunks, center rib removed
    • 6-7 slices galangal
    • 4 Thai chilies, crushed
    • 1½ cup cherry tomatoes, halved (I prefer a mix of orange and red ones for extra colour) 
    • 1 Tbsp fish sauce
    • 1 cup Thai basil
    • ½ cup cilantro, chopped
    • 1 Tbsp lime juice
    • For serving: grilled or toasted bread for dipping

    Ingredients and Kitchen Tools I Use


    Instructions

    Prepare mussels: Rinse mussels twice in cold water. If there are open ones, give them a tap and if they don't close, discard them (mussels close slowly, so be patient with them!). If the shells have barnacles and seaweeds growing on them, as is the case for wild mussels, give them a scrub. To debeard mussels: Some mussels already come debearded, some aren't. The beard is the tough, stringy stuff that usually sticks out between the shells, and it's what the mussels use to attach themselves to rocks or other structures. This beard is tough and not pleasant to eat so you want to remove it by grabbing on the the beard with a thin rag or a paper towel and pull it firmly towards the hinge of the shells until it detaches.

    In a pot large enough to hold the mussels, sauté garlic and onion in the vegetable oil until the garlic starts to turn golden. Add the stock, lemongrass, galangal, kaffir lime leaves, Thai chilies, 1 cup of the tomatoes, and fish sauce; bring to a boil. Add the mussels, cover the pot, and cook for about 2 minutes until the mussels are open (it will take longer if you're cooking a lot of mussels). I find it helpful to stir the mussels half way through to help distribute the heat, especially if you're cooking a large pot of mussels.

    Once the mussels are open, turn off the heat and stir in Thai basil, cilantro and the remaining ½ cup of cherry tomatoes. Close the lid for 20-30 seconds to let the residual heat warm up the fresh tomatoes and distribute the aroma of the basil and cilantro.

    You can serve it as is or add the lime juice for some added fresh tartness. Give the broth a taste and adjust seasoning as needed.

    Join us on Patreon for bonus content and rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    « Coconut Tomato Dip
    5 Ways to Wrap Wontons »

    Reader Interactions

    Comments

    1. Lola721

      June 05, 2021 at 4:37 am

      So good!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

    Featured On...

    Meatless Recipes

    • Vegan Thai Green Curry Meat Eaters Will Love
    • Pad See Ew with Rice Vermicelli
    • Chili Garlic Noodles Recipe
    • Fast & Easy Marble Eggs with Prik Nam Pla

    Vegetable Recipes

    • Soy Caramel Roasted Kabocha Squash
    • Maple Fish Sauce Brussels Sprouts
    • Gai Lan Oyster Sauce Stir-Fry
    • Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2022