I am not a big shellfish person but mussels are my one exception. I love them in tomato sauce. I love them in a coconut curry sauce. The list goes on and on. Thai. Red. Curry. Mussels. This really doesn’t need an explanation. It trumps my list of ways to cook mussels. And don’t get me started on the thai red curry sauce. It is the best part of this recipe. Soak up some french bread in that? Yes, please!
Mussels are normally considered an appetizer and they look pretty impressive at a dinner party. But, in my household, we don’t care about food classifications. We eat this stuff as our main course. I mean, why not? It’s quick, it’s easy and it’s filling! The only part of this that might slow you down is the prep. It takes a while to scrub and debeard the mussels, one by one.
How to prepare mussels
First, wash and scrub the mussels: Grab a colander and place your mussels inside. Put the colander in the sink and run it under cold water. Wash each mussel using the hard side of a kitchen sponge and scrub gently in a singular motion from the clasp to the mouth to ensure that you have gotten rid of any debris on the outer shells.
MY LATEST VIDEOSNext, debeard the mussels: “Beards” are a stringy mass that are attached to the side of the mussel. Gently hold the mussel in one hand, and grab the beard with the other. Pull it towards the buttom on the the mussel where the clasp is. These “beards” have a tendency to be stubborn so pull firmly. Don’t worry, you won’t crack open the shell.
I like to give them one quick last rinse after everything has been debearded. Now, you are good to go!
Now, let’s make this dish. Saute the tomato, ginger and garlic in butter. I can already smell that amazing aroma just talking about it. After a couple of minutes, the garlic should have softened. Add your red curry paste, coconut milk and half the cilantro. Stir well to combine and then cover and let that simmer for a couple of minutes. Next add the mussels and cover those babies up. Once the mussels open (in about 5 minutes), add the basil leaves, fish sauce and lime juice. Let the flavours fester in there for a minute. Pour into a serving bowl and throw out any mussels that do not open.
Serve hot and sprinkle the remaining cilantro on top. Don’t forgot to serve with a side of french bread. For best results, slightly toast the bread before serving.
Thai Red Curry Mussels
Prep Time: 15 mins- Cook Time: 10 mins
- Total Time: 25 minutes
Yield: 2-4
Category: Appetizer
Cuisine: Thai
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Pin RecipeDescription
Show off your kitchen skills with quick and gorgeous Thai red curry mussels. Serve with a side of bread for dipping.
Ingredients
- 2 tablespoons butter
- 2 tomatoes, seeded and chopped
- 1 tablespoon garlic, pressed or minced
- 1/2 tablespoon ginger, grated
- 1 can lite coconut milk (14 oz.)
- 2 tablespoons thai red curry paste
- 1/4 cup fresh cilantro, chopped
- 1.5 lbs. mussels, debearded and scrubbed (about 30 mussels)
- 1/4 cup Thai basil leaves
- 1 tablespoon Thai fish sauce
- 1 tablespoon lime juice
- french bread for dipping (optional)
Instructions
- Melt the butter in a large wok over medium heat.
- Add the tomatoes, garlic and ginger and saute for about 2 minutes.
- Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine.
- Let simmer for a couple of minutes.
- Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5 minutes.
- Add the basil leaves, fish sauce and lime juice. Cook for another minute.
- Serve in a large bowl with a side of french bread for dipping. Sprinkle the remaining cilantro on top.
OMG I can smell that broth simmering! I’m not a big shellfish person either except when it comes to mussels. A little intimidated by the cleaning process, but I will give them a try!
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Yeah, the cleaning process scares me too a little. I am always worried I am going to crack the shells when I am pulling the “beards” off. But, it always works out! 🙂
Sam, these are just calling my name! Love the amazing flavors and comfort feel! I can’t wait to to make them!
Thanks, Mahy! I am so glad you like the recipe 🙂
Ooooo these look delicious! The color contrast is so pretty! What a great looking dish.
Thanks, Whitney!
I have to admit, I don’t really eat much seafood (actually, none at all!) but Thai Red Curry?? Oh yah! These looks awesome and who can say no to fresh bread to soak up the sauce???
Thanks, Kirsten! I am glad you like the recipe! 🙂
Wow I love your blog! I would love to collaborate with you sometime and have you do a featured post of a travel themed recipe that I could feature on my website! Please let me know if you are interested.
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I am a fan of both red and green curries (and all things Thai) and would definitely devour these mussels.
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Oh this looks too good too be true, I want to eat the entire plate. Would that be considered greedy?
Haha, nope not at all! 🙂
I love mussels and will happily have them as a main dish as well, this sounds like a delicious preparation and the bread for dunking in the sauce is a must!
Love how quick and easy this recipe is. The hubs would totally be all over this recipe!
Yes, it is super easy, anyone can make this!
Ooooh I absolutely love mussels! These look great and love that they have red curry in the recipe. Can’t wait to try them!
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Then you will love this recipe! Enjoy 🙂
I love Thai food. I love the sauce and color you created. This would go good on anything.
Thanks, Peter! I agree, this sauce would go good on anything!
Love this recipe! Being classically trained I often think of mussels as the french do; butter, white wine, and garlic. This recipe gives me some great idea’s for my next mussel dish! Thanks for sharing!
You can’t go wrong with French style mussels but change it up and give this one a try!
This looks absolutely wonderful! Love Thai anything but these flavors with mussels has to be out of this world!
Thanks, Carol! 🙂
My fiance and I just made red curry! But it was with shrimp – I’ve never had it with mussels – what a great idea. Thank you. Love red curry <3
No problem 🙂
I have never experimented with mussels before…never even tasted them. Looks like a tasty place to start. Thanks for sharing!
No problem! You should definitely give it a try! 🙂
I’m always on the lookout for good mussel dishes. These look great. Love Thai flavorings too so I shall be making them.
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Great! Let me know how they turn out 🙂
I don’t eat a lot of seafood but your plates looks colorful and beautiful! Great Pics!
Thanks!!
The Thai Curry sauce sounds fantastic! I’ve yet to find a recipe for mussels that I enjoy, but I’m definitely willing to give this a shot. It sounds yummy!
Yes, try it out! You will love it 🙂
I just can’t bring myself to try mussels as their appearance really puts me off. But wow, your photos are really tempting me and the other ingredients are all things I love. Might be brave and try these 😉
Thanks! Be brave!! They taste goood 🙂
That red curry sauce looks amazing! I would definitely be dredging some toasty French bread through that to sop up every last drop! And while I’m not normally huge on mussels, this dish is totally changing my mind – must give them another chance!
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Haha, yes you must! 🙂
Beautiful flavours here! I’m a recent convert to the wonderful world of mussels. I will have to give this a go!
Thanks! Let me know how it goes!
Stunning photography. I don’t eat sea food, but I must try your red curry sauce, maybe with chicken! 🙂
Thanks, Olivia!! Yes, try it with chicken! Check out my Thai Coconut Red Curry with Prawns recipe. You can easily substitute the prawns for chicken.
I too gave steamed musesls a try after having them in a restaurant and I agree, they are pretty easy and easy to duplicate. So then why did I only make them once??? Thanks for the reminder and I’ll pick some up next time I’m at Whole Foods. This recipe sounds so elegant. Thanks for the post.
No problem! I’m glad I could remind you 🙂
This looks delicious! Funny, because I was toying with the idea of making a red curry mussel dish tomorrow. I guess it’s got to happen now!
What a coincidence! I guess it’s meant to be 🙂
I’ve eaten mussels out at restaurants, but never made them at home. These look so good that I want to give it a try! Thanks!
Let me know how it goes, Debi 🙂
I just started experimenting with Thai Curry Sauce and love it with the coconut milk. We eat a lot of steamed clams here in Seattle – I’ll just bet I could use this!
Yes, give it a try 🙂
I love mussels, my children had them for their supper yesterday and I stood over them like a hungry vulture hoping they wouldn’t finish them! Yours look like a fabulous more grown up version which I think I’ll try for supper!
Haha you are hilarious!!