Mussels with Red Curry Garlic Broth & Basil Toast

Lucy Selvaggio-Diaz


This recipe comes to us from Thailand. If you prefer to not eat spicy foods, use the chicken broth (or even vegetable broth or regular V-8 juice). If you like it spicy get the V-8 Spicy Hot. It isn't really that hot, but it is good!

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15 Min
15 Min


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8 slice
1 clove
1/2 c
fresh basil


2 lb
mussels, cleaned and debearded
2 c
dry white wine
4 Tbsp
1 clove
garlic, pressed through a garlic press
1/2 tsp
red curry paste
1/2 c
chicken broth or 6 oz can v-8 spicy hot tomato juice
kosher salt, optional

How to Make Mussels with Red Curry Garlic Broth & Basil Toast


  • 1Preheat the oven to 350° F.
  • 2Cut the baguette, on the bias, into 1/2 inch thin ovals. Spread on a baking sheet and toast until crisp and golden, about 5 minutes. Cut the garlic in half and rub one side of each toast; then rub with a handful of basil leaves until the toast is green and fragrant.
  • 3Increase the heat in the oven to 500° F.
  • 4Spread mussels out on a rimmed baking sheet and pour the wine over them; roast until they open, about 10 minutes. Discard any that do not open.
  • 5Meanwhile, in a skillet, melt butter and add the pressed garlic; cook for one minute, stirring to prevent browning. Pour chicken broth or tomato juice into the the skillet and stir in the curry paste; season with salt to taste, if needed.
  • 6Transfer mussels to serving bowls and pour sauce over; serve with basil toasts.

Printable Recipe Card

About Mussels with Red Curry Garlic Broth & Basil Toast

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

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