Thai Red Curry Mussels

I totally wanted to be amazing and make my own curry paste for you. I really did. But it was a Sunday. What should have been a lazy day. But we spent this particular afternoon scurrying to the fish market, to the regular market and to celebratory engagement (!!) drinks for friends.

In order to restore the laziness balance of my weekend, I used some store-bought curry paste.

So yeah, I cheated and I kind of don’t regret it at all.


Mussels are one of my favorite meals. Eating them is an event – a snacktivity!

Sure, looking at the little mollusks at the seafood shop, they can seem a little intimidating. But they’re really friendly and totally laid back. I promise.

The truth is,  I made a deliciously spicy pot of mussels with a velvety coconut sauce. And it was super easy.

Do you want to do this? (And cheat a little bit?) Let’s do it.


Thai Red Curry Mussels
– 1 kg of mussels, scrubbed and debearded
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves of garlic, finely chopped
– 1 tablespoon of finely chopped fresh ginger
– 2-3 tablespoons red curry paste (depending on how much spice you like)
– 1 small red pepper/capsicum, diced
– 1 small green pepper/capsicum, diced
– 1 carrot, chopped into small bite-sized pieces
– 1 cup of coconut milk (I used light coconut milk)
– 1/2 – 3/4 cup of vegetable broth

In a large pot with a lid, heat olive oil over a medium high heat. Cook onions for 2 minutes before adding the garlic and ginger. Cook for 3 more minutes until garlic and ginger are fragrant and the onions are soft. Add the curry paste and cook for two minutes, stirring frequently and adding a little water if the pan is dry.

Add diced capsicum and carrots and cook for 5 minutes, stirring often.

Pour in coconut milk and vegetable broth. (Use however much vegetable broth you’d like here. I used about 3/4 of a cup – it was just enough to make it soup-like, without making it too thin.) Stir well and bring to a boil. Reduce to a simmer and cover – cooking for another 5 minutes.

Add mussels and cover again. After about 3-4 minutes, give the mussels a stir – some should be beginning to open. Cover again and cook for another 3-5 minutes. By now the steam should have opened all the mussels. If any mussels are still closed, discard them.


I served these over soba noodles, but you could serve them over rice or with some nice toasted bread – what ever gets you excited.


Notes on dealing with mussels:
– Make sure you rinse and scrub your mussels well. You want them super clean because the shells will be mingling with your broth.
– Once you’ve scrubbed your mussels, discard any that have cracks in them or remain open after you handle them. (They should slowly close if you shake them around a bit – that means they are healthy and good to go.)
– Again, if any do not open after 10 minutes of steaming. Toss those too.


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