Red Curry Mussels Recipe

Name: Red Curry Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13.5 ounce can coconut milk; 1 cup canned crushed tomatoes; 1/2 cup dry white wine; 1 tablespoon Thai red curry paste; 4 tablespoons chopped fresh basil, divided; 1/2 medium red onion, thinly sliced; 1 carrot, peeled, julienned; 1 celery stalk, thinly sliced on a diagonal; Kosher salt; Freshly ground black pepper; 2 pounds mussels, scrubbed, debearded; 2 tablespoons chopped fresh flat-leaf parsley; Toasted country-style bread (for serving)

Servings: persons

1 13.5 ounce can coconut milk
1 cup canned crushed tomatoes
1/2 cup dry white wine
1 tablespoon Thai red curry paste
4 tablespoons chopped fresh basil, divided
1/2 medium red onion, thinly sliced
1 carrot, peeled, julienned
1 celery stalk, thinly sliced on a diagonal
Kosher salt
Freshly ground black pepper
2 pounds mussels, scrubbed, debearded
2 tablespoons chopped fresh flat-leaf parsley
Toasted country-style bread (for serving)

1
Bring coconut milk, tomatoes, wine, curry paste, and 2 tablespoons basil to a boil in a Dutch oven or other large pot, stirring to incorporate curry paste. Reduce heat and add onion, carrot, and celery; season with salt and pepper.
2
Bring liquid to a simmer, cover pot, and cook until vegetables are crisp-tender, about 4 minutes. Using a slotted spoon, transfer vegetables to a medium bowl and set aside.
3
Return liquid in pot to a simmer. Add mussels to pot, cover, and cook, shaking pot occasionally, until shells open (discard any mussels that do not open), about 4 minutes.
4
Divide mussels and cooking liquid among bowls, top with reserved vegetables, parsley, and remaining 2 tablespoons basil, and serve with bread alongside.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 13.5 ounce can coconut milk, 1 cup canned crushed tomatoes, 1/2 cup dry white wine, 1 tablespoon Thai red curry paste, and more.

Yes, Red Curry Mussels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Curry Mussels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions