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Chef Philippe Haddad’s Thai Style Mussels


  • 10 lbs. Mussels (cleaned and bearded)
  • 6 Celery Stalks (split and diced)
  • 1 1/2 cups minced Shallot
  • 1/2 cup minced Herbs (parsley, cilantro)
  • 1/4 cup Canola Oil
  • 10 oz. of Cream
  • Salt & Pepper to taste
  • 4 sp. Madagascar Curry Powder
  • 1 Tomato (seedless and diced)

Thai Sauce

  • 4 cans of Coconut Milk
  • 1 qt. Cream
  • 3 Stalks of Lemongrass (peeled, smashed, and cut)
  • 6 leaves Kaffir Limes (thin sliced)
  • 4 Garlic Cloves (sliced)
  • 1/2 cup of Cilantro
  • 3 oz. Thai Curry Paste


Thai Sauce

  1. In large pot, combine all Thai Sauce ingredients and heat at a medium-high temperature.
  2. Cook until sauce is thick enough to stick on the bottom of a spoon.
  3. Strain, then set aside.

Thai Style Mussels

  1. Clean Mussels and remove the beard.
  2. Dice all Celery and Shallots.
  3. In a medium/large pot, heat canola oil and vegetables until vegetables are lightly translucent.
  4. Add Mussels and close the lid for 5-6 minutes. Add Thai sauce and Herbs. Close the lid to create steam. Mussels will begin to pop open. Make sure to shake well and cook until all mussels open up. (About 8 minutes)
  5. Keep hot and serve in a deep pasta bowl. Sprinkle the remainder of cilantro on top.


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