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.
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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