Keto Thai Curry Mussels
These Keto Thai Mussels may be your new favorite way to enjoy seafood! With lots of lime, ginger, garlic, and basil - this keto dish is delicious. These mussels are keto, low-carb, dairy-free, grain-free, and gluten-free!
Servings: 4 Servings
- 2 lbs. Mussels
- 14 oz Coconut milk Canned
- 1 stalk lemongrass
- 2 cloves minced garlic
- 1 red Birdseye chili finely chopped
- 2 knobs ginger fresh grated
- 1/4 cup basil leaves
- 2 scallions chopped
- 3/4 cup cilantro
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1/4 cup lime juice
- 2 teaspoons granular erythritol
Saute the ginger, garlic, scallions, and chili in the bottom of a stockpot for a few minutes.
Next, add the coconut milk, lemongrass, basil, cilantro, curry paste, fish sauce, lime juice, and erythritol in a blender and blend until smooth.
Wash your mussels under cold water and discard any opened mussels. Put the mussels in the stockpot and pour the coconut milk mixture over top.
Bring to a boil, cover, and reduce.
Cook for about 6 minutes or until mussels are opened.
Discard the ones that have not opened.
Garnish with cilantro stems and hot sauce (optional).