Thai Red Curry Mussels

Jack Munn

Servings

2

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Asian

Category

Seafood

These mussels in spicy red curry sauce are such a unique way to eat them but so tasty if you don’t mind a bit of spice.

Ingredients

  • 1kg live mussels

  • 1tbsp vegetable oil

  • 2 shallots, finely diced

  • 1 thumb ginger, minced

  • 2 garlic cloves, minced

  • 60g Thai red curry paste

  • 200ml coconut milk

  • juice of 1 lime

  • coriander to garnish

Directions

  1. In a large pot, fry off the shallots and ginger for 3 minutes, then add the garlic and curry paste. Fry this all together for another minute, then add the coconut milk, lime juice and 2 tbsp of water. Let simmer for 5 minutes over a low heat.

  2. Rinse the mussels under running water and clean off any barnacles. Throw away any that are broken.

  3. Add the mussels to the pot and gently mix into the sauce. Cover the pot and carry on simmering for 4 minutes. All the mussels should have opened. Throw away any that haven’t. Sprinkle over chopped coriander and serve with fresh crusty bread to soak up all the sauce.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

Explore more recipes

  • Moules MariniΓ¨re Fish Pie

    Moules Marinière Fish Pie

    This, is a moules marinière fish pie, built around the classic white wine and cream sauce, flavoured with the oceanic taste of the mussels and topped with a lovely mash...

    Moules Marinière Fish Pie

    This, is a moules marinière fish pie, built around the classic white wine and cream sauce, flavoured with the oceanic taste of the mussels and topped with a lovely mash...

  • Baked Chalkstream Trout with Soy & Ginger

    Baked Chalkstream Trout with Soy & Ginger

    I really simple and easy way to cook a whole side of Trout. Just baked in a glaze of soy, honey, ginger and other gorgeous umami packed flavours.Β 

    Baked Chalkstream Trout with Soy & Ginger

    I really simple and easy way to cook a whole side of Trout. Just baked in a glaze of soy, honey, ginger and other gorgeous umami packed flavours.Β 

  • Thai Red Razor Clams

    Thai Red Razor Clams

    This is by far my favourite way to eat Razors. They have a lovely oceanic, briny flavour that holds up nicely to the tangy flavours of Thai cooking. Lots of...

    Thai Red Razor Clams

    This is by far my favourite way to eat Razors. They have a lovely oceanic, briny flavour that holds up nicely to the tangy flavours of Thai cooking. Lots of...

1 3