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Steam-Roasted Mussels with Thai Red Curry

Name: Steam-Roasted Mussels with Thai Red Curry
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Ingredients: 1 cup of unsweetened coconut cream, divided; 0.25 cup of Thai red curry paste; 2 Tbsp of fish sauce; 1 Tbsp (8g) of unrefined coconut oil, melted; 1 large of shallot, finely diced, about a scant 1/2 cup (55g); 1 stalk of lemongrass, green tops discarded and lower pale yellow stalk minced, about 2 heaping Tbsp (15g); 3 cloves of garlic, minced, about 1 Tbsp (8g); 3 lb (1.4kg) of mussels, debearded and scrubbed clean; 1 Tbsp of fresh lime juice, plus lime wedges for serving; 0.25 cup (6g) of whole cilantro leaves with soft stems; 0 of Steamed jasmine rice and/or toasted crusty bread, for serving

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

Prep Time

00:10

Cook Time

00:26

Steam-Roasted Mussels with Thai Red Curry

5 (2)

107

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.

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.

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.

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.