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.
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.
This easy Thai red mussel dish 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 up 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 deglaze 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.
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