Real Recipes From Real Home Cooks ®

mussels with thai red curry

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

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

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For mussels with thai red curry

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

Categories & Tags for Mussels with Thai Red Curry: