Ingredients for Thai Curry Mussels
- 2 tablespoons butter
- Plum Tomatoes
- 2 cloves minced garlic
- Fresh Ginger
- Unsweetened Coconut Milk
- Thai Red Curry Paste
- Fresh Cilantro
- 1 teaspoon salt (or to taste)
- 2 pounds fresh mussels, scrubbed and debearded
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Curry Mussels? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thai Curry Mussels
- Melt 2 tablespoons of butter in a large pot over medium heat.
- Add 1 cup chopped tomatoes, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger. Sauté until garlic is tender, about 2 minutes.
- Pour in 1 (13.5 ounce) can full-fat coconut milk, 2 tablespoons Thai red curry paste, 4 tablespoons chopped cilantro, and 1 teaspoon salt. Adjust salt to taste.
- Simmer for 4 minutes, stirring occasionally, to allow the flavors to meld.
- Add 2 pounds fresh mussels, scrubbed and debearded.
- Cover and cook for 5-7 minutes, or until all mussels have opened. Discard any mussels that do not open.
- Ladle the broth and mussels into bowls. This recipe serves 6 as a first course or 4 as a main course.
- Serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
8g
Fat
231g
Carbs
7g