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


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1/4 c
butter (1/2 stick)
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


  • 1Melt 1/4 cup butter in heavy large pot over medium-high heat.
  • 2Add 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.
  • 3Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
  • 4Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.
  • 5This 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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