Red Thai Curry Mussels

Serve this with a chunk of French Bread to soak up the leftover broth!

Posted by Kristina N.

About

Share

You Will Need (11 things)

  • 2 lbs Mussels
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Scallions - chopped
  • 2 Cloves Garlic - minced
  • 1 in piece Fresh Ginger - minced
  • 1 tbsp Red Curry Paste
  • 1 Can Light Coconut Milk
  • 3/10 Can Water (use the coconut milk can to measure)

  • Optional Garnishes:

  • Scallion
  • Cilantro

Steps (6 steps, 30 minutes)

  1. 1

    In a heavy bottom pot over medium-low heat, sweat the onions, garlic, and ginger in olive oil until fragrant, about 5 minutes.

  2. 2

    Add the curry paste and cook, stirring, until softened, about 1 minute.

  3. 3

    Add the coconut milk and water and raise the heat medium-high. Bring just to a boil, stirring to blend all of the ingredients.

  4. 4

    Add the mussels and cover the pot. Cook until the mussels open, about 5-7 minutes.

  5. 5

    Divide the mussels evenly among two bowls. Discard any mussels that fail to open. Spoon the remaining cooking liquid over the mussels.

  6. 6

    Garnish with chopped green onion and cilantro, if desired.