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Red Thai Curry Mussels

Red Thai Curry Mussels –  big on flavor, yet light and healthy. This is the ideal appetizer for seafood fans. Bonus: this succulent dish is super easy and quick. 

red thai curry mussels

I don’t normally post new recipes on the weekend, but I’ve been only half-awake since returning home from the Boston Marathon, climbing Bunker Hill Monument, and all the food.  So I’m a bit late to my own party right now.

There are two things I routinely crave after a marathon (aside from crashing on my beloved pillow and never wanting to see another pack of Gu again)… the two things things I look super-forward to are a glass of Syrah and a truckload of seafood. Probably because I make myself avoid both those things for weeks before a big race.

Post-race meal craves: sometimes it’s fresh oysters, always it’s sashimi, and then it’s mussels in yummy broth. My friends think I’m nuts. Hubby gladly obliges the craves.

Red Thai Curry Mussels are glorious at a time like this. Actually, they’re fabulous any time at all. So, soooo good…

red thai curry mussels

Be sure to use unsweetened coconut milk from a can, typically found in Asian food sections of grocery stores (or Trader Joe’s.)

Plenty of Thai Red Curry paste makes this dish simply everything.

Pro Tip: Have lots of rustic bread to sop up that yummy Thai curry sauce.

Or feel free to slurp it up any way you want. Trust it: you won’t want to waste a single drop.

Did you make this?

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Red Thai Curry Mussels with Lime Wedges and Fresh Cilantro

Red Thai Curry Mussels

5 from 2 ratings
Red Thai Curry Mussels – big on flavor, yet light and healthy. This is the ideal appetizer for seafood fans. Bonus: this succulent dish is super easy and quick.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 6 servings
Author: Amy Dong



  • In a large, heavy saucepan over medium high heat, stir together the butter and rice wine until hot. Add garlic and ginger, stirring 1 minute. Add all remaining ingredients except for mussels. Whisk to combine well and loosen any clumps.
  • Add mussels and bring liquid to a simmer; cover and simmer about 5 minutes or just until mussels have opened; watch carefully and don’t overcook. As soon as mussels have opened up, transfer to a serving dish. Garnish with extra lime wedges and fresh cilantro. Serve with plenty of rustic bread.

Nutrition (per serving)

Calories: 170kcal | Carbohydrates: 9g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 1030mg | Potassium: 541mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1566IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 5mg
Course: Dinner, seafood
Cuisine: Thai

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