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.

  • Prep Time: 15 mins
  • Cook Time: 7 mins
  • Total Time: 22 mins

Yield: 4-6 1x


  • 2 TB salted butter
  • 3 TB Chinese rice wine (cooking wine, not sweet)
  • 5 roma tomatoes, seeded and chopped
  • 6 cloves garlic, minced
  • 2 TB freshly chopped/peeled ginger root
  • 2 cans (14 oz each) unsweetened coconut milk
  • 6 tsp Thai red curry paste (adjust depending on spice level desired)
  • 2 TB Asian fish sauce
  • Juice of 2 lime wedges, plus extra wedges for garnish
  • 1/2 tsp kosher salt
  • 3 lb fresh mussels, cleaned and debearded
  • 1/4 cup chopped cilantro, plus extra for garnish


  1. 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.
  2. 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.
  • Author: Chew Out Loud
  • Category: seafood, dinner