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!


☆☆☆☆☆ 0 votes

15 Min
15 Min



  • 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


  1. Preheat the oven to 350° F.
  2. Cut 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.
  3. Increase the heat in the oven to 500° F.
  4. Spread 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.
  5. Meanwhile, 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.
  6. Transfer 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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