Steam-Roasted Mussels with Thai Red Curry

Susan Vu
Susan Vu
September 6, 2022
Mussels are classically steamed on the stovetop in a large pot topped with a tight-fitting lid. I skipped the stovetop altogether in this version and opted to make the mussels start to finish in a large baking dish in the Anova Precision Oven. I roast the Thai red curry sauce first to concentrate the flavors then steam-roast the mussels until they just open their shells.
Serves
4
Prep Time
00:10
Cook Time
00:26
Steam-Roasted Mussels with Thai Red Curry
0
6
Ingredients
1 cup
unsweetened coconut cream, divided
¼ cup
Thai red curry paste
2 Tbsp
fish sauce
1 Tbsp (8g)
unrefined coconut oil, melted
1 large
shallot, finely diced, about a scant 1/2 cup (55g)
1 stalk
lemongrass, green tops discarded and lower pale yellow stalk minced, about 2 heaping Tbsp (15g)
3 cloves
garlic, minced, about 1 Tbsp (8g)
3 lb (1.4kg)
mussels, debearded and scrubbed clean
1 Tbsp
fresh lime juice, plus lime wedges for serving
¼ cup (6g)
whole cilantro leaves with soft stems
Steamed jasmine rice and/or toasted crusty bread, for serving
Steps

1. Preheat Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

2. Combine Sauce Ingredients

In a 9- by 13-inch baking dish, combine ¾ cup of the coconut cream with the curry paste, fish sauce, and coconut oil. Stir until smooth, then add the shallot, lemongrass, and garlic, and stir again until well combined.
Combine Sauce Ingredients

3. Cook

Rack
Transfer the baking dish to the oven and cook until the mixture has turned a deeper shade of red and is starting to caramelize around the edges of the baking dish, 17 to 20 minutes, stirring once after 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:17 Timer

4. Remove From Oven

Remove the baking dish from the oven. Stir in the remaining 1/4 cup of coconut cream.
Remove From Oven

5. Adjust the Oven to Steam the Mussels

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 375°F
Heat: Rear

6. Add the Mussels

Add the mussels to the baking dish and stir well to coat the mussels in the sauce.

7. Steam the Mussels

Rack
Transfer to the oven and cook until the mussels are all opened, 9 to 12 minutes.
Steam the Mussels
Sous Vide Mode: Off
Steam: 100%
Temp: 375°F
Heat: Rear
00:09 Timer

8. Season, Garnish, and Serve

Remove the baking dish from the oven and gently stir the lime juice into the mussels and sauce. Garnish with the cilantro and nestle the lime wedges into the mussels. Serve immediately with steamed jasmine rice and/or toasted crusty bread on the side.
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