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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Red Curry Mussels

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