Chef Philippe Haddad’s Thai Style Mussels

December 12, 2022


  • 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.


For more holiday recipes and stories from our communities, stay tuned for more blogs every Monday, Wednesday, and Friday.

Corso Atlanta is an equal housing opportunity. In support of and compliance with the Fair Housing Act, Corso Atlanta does not discriminate against any person because of race, color, religion, national origin, sex, familial status, disability, or any other specific classes protected by applicable laws.

Schedule a Call

Interested in learning more about Corso Atlanta? Fill out the form below and someone will contact you shortly.