Red Curry Mussels

I love mussels. One of my favorite dishes to cook is mussels and frites. This time I wanted something a little more spicey and was in the mood for a curry. Thai and Indian food are two of my favorite foods to eat.

Play around with this recipe and use a mixture of mussles and clams or maybe even some shrimp.

Red Curry Mussels


4 pounds mussels
1 14-ounce can “lite” coconut milk
1/3 cup lime juice, plus lime wedges for serving
1/3 cup dry white wine
2 tablespoons brown sugar
1 1/2 tablespoons Thai red curry paste, (we do more but love stuff hot)
1 tablespoon minced garlic
1 tablespoon fish sauce
2 cups coarsely chopped fresh cilantro

What to Do:
Wash and debeard mussels thoroughly.

Bring coconut milk, lime juice, wine, brown sugar, curry paste, garlic and fish sauce to a boil in a Dutch oven or other large pot, stirring occasionally.

Add the mussels, tossing to combine. Cover, reduce heat to medium and cook, stirring occasionally, until the mussels are open, 7 mins or so. Toss any mussles that do not open.

Stir in cilantro. Taste the broth and adjust if needed.

We served in deep bowls with lots of fresh crusty bread but I think Naan bread would be great with this too or a side of jasmine rice.


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