Mussels with Thai Red Curry

Vicki Butts (lazyme)


This recipe was in the Bon Appetit RSVP section in the October 1997 magazine. It's from The Santa Fe Cafe, Seattle, WA.


★★★★★ 1 vote

15 Min
15 Min
Stove Top


  • 1/4 c
    butter (1/2 stick)
  • 5
    plum tomatoes, seeded, chopped
  • 2 Tbsp
    minced garlic
  • 1 Tbsp
    chopped peeled fresh ginger
  • 2 14/-oz can(s)
    unsweetened coconut milk
  • 1 Tbsp
    thai red curry paste, or more to taste
  • 1/4 c
    chopped fresh cilantro
  • 3 Tbsp
    chopped fresh cilantro
  • 1 tsp
  • 3 lb
    mussels, scrubbed, debearded

How to Make Mussels with Thai Red Curry


  1. Melt 1/4 cup butter in heavy large pot over medium-high heat.
  2. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors.
  3. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
  4. Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.
  5. This recipe yields 6 servings as a first course.

    Be sure to accompany this with plenty of crusty bread to soak up the rich broth.

Printable Recipe Card

About Mussels with Thai Red Curry

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Thai

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