Quick and Easy Thai Red Curry Mussels with Coconut Milk

Mussels are one of my favourite quick weeknight meals. They cook in minutes, they’re sustainable, and they take on flavour beautifully. This Thai red curry version is ready in about 10 minutes and produces a sauce so good you’ll want to mop up every last drop with crusty bread.

The heat level here sits at around 2 out of 5. Not mild, but not too hot. I’m a bit of a wimp with chilli, so if you like things properly spicy, add an extra teaspoon of curry paste or a sliced fresh chilli alongside.

This recipe is written for one person. Scale it up easily for two or more.

What you need

The ingredients are simple and most are pantry staples. Thai red curry paste is widely available now in most supermarkets. I’ve used coconut milk here, which gives the sauce a creamy, slightly sweet base that works perfectly with the brininess of the mussels. You can use cream instead if you prefer, and swap the coriander garnish for flat-leaf parsley. A splash of white wine goes in to deglaze the pan and add depth, but stock or broth works just as well if you’d rather not use wine.

How to clean fresh mussels

Start by discarding any mussels that are already open and don’t close when tapped. Live mussels should be tightly shut. Scrub the shells under cold running water to remove any dirt or debris. Remove the beard by grabbing the small tuft of fibres that protrudes from the shell and pulling it firmly towards the hinge end. Soak the cleaned mussels in a large bowl of cold water for 20 to 30 minutes to release any sand or grit. Drain and rinse once more before cooking. Discard any with broken shells.

What to serve alongside Thai red curry mussels

Crusty bread or toasted baguette slices are essential for mopping up the sauce. Steamed jasmine rice turns this into a more substantial meal. A simple cucumber and coriander salad alongside cuts through the richness of the coconut milk nicely.

Recipe ~ serves 1 (scale up as needed)

Thai Red Curry Mussels Recipe

Quick and easy mussels steamed in a Thai red curry and coconut milk broth. Ready in 10 minutes and served with crusty bread.

Print Recipe

Prep Time:5 minutes mins

Cook Time:10 minutes mins

Ingredients

• 500 grams fresh mussels cleaned
• 1 Tbsp olive oil
• ½ medium onion very finely chopped (about ¼ cup)
• 1 Tbsp Thai red curry paste
• 60 ml ¼ cup dry white wine (or fish stock)
• 125 ml ½ cup coconut milk or cream
• Fresh coriander chopped, to serve (or flat-leaf parsley if using cream)
• Toasted baguette slices or crusty bread to serve

Instructions

• Heat the olive oil in a medium pot over low heat. Add the onion and cook gently until softened, about 4 to 5 minutes.
• Increase the heat to medium-high and add the curry paste. Fry until it just starts to catch on the bottom of the pan, about 1 minute.
• Add the white wine and deglaze the pan, scraping up any paste. Add the cleaned mussels immediately and put the lid on. Steam for 2 to 3 minutes until the shells have opened. Discard any that remain closed.
• Add the coconut milk or cream, stir to combine, and cover for a further minute to heat through.
• Scatter over the coriander or parsley and serve immediately with crusty bread.

Notes

Heat level: This sits at around 2 out of 5. Add extra curry paste or a sliced fresh chilli for more heat.

Coconut milk vs cream: Coconut milk gives a lighter, more fragrant sauce with a slight sweetness. Cream produces a richer result. Both work well; use whichever you prefer.

No wine: Substitute with fish stock or seafood broth for an alcohol-free version.

Scaling up: This recipe scales easily. Double or triple all ingredients for more people. Use a large, wide pot so the mussels have room to steam open.

Storage: Transfer cooled mussels and broth to an airtight container and refrigerate. Consume within 1 to 2 days. Reheat gently over low heat until just warmed through. Do not boil. Freezing is not recommended as mussels become rubbery once thawed.

Servings: 1

Author: Sam Linsell

More delicious mussel recipes:

Easy mussels with white wine, garlic & cream

Mussels steamed in orange & fennel

Quick & easy creamy masala mussels

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