Thai Red Curry Mussels Recipe

Name: Thai Red Curry Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 1 stalk lemongrass, crushed; 3 tablespoons Thai red curry paste; 1/2 cup white wine; 1 can unsweetened coconut milk; 2 tablespoons fish sauce (nam pla); 2 tablespoons fresh lime juice; 2 1/2 pounds mussels, debearded and scrubbed; 2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves; 4 tablespoons chopped Thai basil or Italian basil leaves

Servings: persons

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

1
Heat grill to high.
2
Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering.
3
Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking.
4
Add the mussels, cover the pot, and let steam until opened.
5
During the last minute of cooking, add the cilantro and basil.
6
Serve from Dutch oven into individual bowls, discarding the lemongrass.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 stalk lemongrass, crushed, 3 tablespoons Thai red curry paste, 1/2 cup white wine, and more.

Yes, Thai 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.

Thai Red Curry Mussels

How did you like this recipe?

Frequently Asked Questions