Caudle's Thai Syle Mussels

Caudle's Thai Syle Mussels

Caudle's Catch Seafood Online


  • 2 lbs Fresh P.E.I. Mussels
  • ½ cup Oil (any will work)
  • 1 Onion (Diced)
  • 2 Garlic Cloves (Diced)
  • 2 Minced Ginger Cubes
  • 1 Can Coconut Milk
  • 1 Can Bar Harbor Seafood Stock
  • 1 pkg De Siam Curry Paste
  • 1 tbsp Fish Sauce


  1. In a large bowl wash mussels thoroughly in running cold water. Shake them around and drain. Remove any open or broken mussels at this point.

  2. Put a large pot on the stove at medium heat; add oil.

  3. Finely dice the onion and saute for 2-3 minutes, finely dice the garlic and add when the onions are soft and translucent. Saute for another 1-2 minutes.

  4. Add in the fish stock, curry paste, coconut milk, fish sauce, and ginger. Stir well and let simmer for 2-3 minutes until all of the solid bits of coconut milk have melted in.

  5. Bring up to a full boil, add in all the mussels and cover with a tight-fitting lid. Steam mussels on high for 6-7 minutes.

  6. Uncover to stir every minute or so. Bring the mussels from the bottom to the top so that all mussels get a chance to cook in the broth.

  7. Spoon some mussels and a generous amount of broth into each bowl and serve with fresh bread.