quick and easy red curry mussels

thai red curry mussels

Mussels are one of my favourite quick and easy meals to knock up. They are both sustainable seafood wise, and are low carb – that is unless you don’t add the slices of toasted bread to the mix, which I find quite essential. I used Thai red curry paste which is pretty much available everywhere these days.

I have used white wine but you could just as easily replace it with stock or broth. I have also used a reduced fat coconut cream which works quite well, but you can use cream if you prefer. All super Banting friendly.

The heat level on these mussels is around 2 out of 5, I’m a bit of a wimp when it comes to chilli. It’s not mild but not too hot. If you like yours über hot, you may want to add a dash more. I have made a portion for one, just adjust accordingly for more people.

Thank you to my friend Laurence for the inspiration here. This literally takes 10 minutes to make.

Recipe ~ serves 1 

  • 500g fresh mussels in their shell
  • 1/2 medium onion very finely chopped (about 1/4 cup)
  • 1T olive oil
  • 1T Thai red curry paste
  • 60ml / 1/4 cup dry white wine
  • 1/2 cup coconut milk or cream
  • chopped coriander for garnish (if using coconut milk) parsley if using cream)
  • slices of toasted baguette to soak of the sauce

Heat the olive oil in a medium pot on low and fry the onions gently until softened.

Increase the heat to medium / hot and fry the curry paste until it just starts to catch on the bottom of the pan. Add the wine and degalze the pan. immediately add the mussels and cover the pot with a lid. Allow to steam for a few minutes until they have opened. Discard any unopened mussels.

Add the coconut milk / cream and stir, cover and allow to heat through. Scatter over the chopped coriander or parsley and serve with crusty white bread or toasted slices.

thai red curry mussels

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9 Responses to quick and easy red curry mussels

  1. Meghan @ Cake 'n' Knife November 13, 2014 at 5:03 pm #

    I would love to just melt into a bowl of these mussels. Love the addition of red curry, never tried it with mussels before but now it’s on my list!

  2. Laura (Tutti Dolci) November 14, 2014 at 2:59 am #

    I love red curry, what a delicious preparation for mussels!

  3. Tieghan November 14, 2014 at 6:40 am #

    Beautiful photos and recipe!

  4. Lori November 14, 2014 at 8:03 am #

    Delicious!

  5. jan November 14, 2014 at 9:05 am #

    omw this looks devine!

  6. JC Marc November 16, 2014 at 7:07 am #

    You have a way of making your food look so delicious, and your recipes are so easy to follow, making it simple to create such a delicious dish. Thank you so much for sharing your beautiful creations.

  7. Sam November 17, 2014 at 4:22 pm #

    Its a pleasure JC Marc and thanks for the lovely comment. made my day 🙂

  8. The Blonde Chef November 21, 2014 at 3:33 pm #

    Your styling/photography for this is just stunning! I am a huge fan of mussels, and will have to try and make this dish ASAP!

  9. Sam November 24, 2014 at 9:51 am #

    Thanks so mcuh 🙂

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