Thai Curry Mussels Recipe

Recreate the magic of Seattle's Santa Fe Cafe with this vibrant Thai Curry Mussel recipe! Customize the spice level to your preference – fiery hot or subtly warm – this dish is always a winner. Tender mussels simmered in a creamy coconut milk curry, bursting with aromatic ginger and garlic. Perfect as a sophisticated starter or a satisfying main course. Serve with crusty bread for dipping into the luscious broth.

Prep Time 15 mins
Cook Time 51 mins
Calories 807.8 kcal
Protein 91g
Rating 4.8 (13 Reviews)
Thai Curry Mussels 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thai Curry Mussels

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How to Make Thai Curry Mussels

  1. Melt 2 tablespoons of butter in a large pot over medium heat.
  2. Add 1 cup chopped tomatoes, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger. Sauté until garlic is tender, about 2 minutes.
  3. 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.
  4. Simmer for 4 minutes, stirring occasionally, to allow the flavors to meld.
  5. Add 2 pounds fresh mussels, scrubbed and debearded.
  6. Cover and cook for 5-7 minutes, or until all mussels have opened. Discard any mussels that do not open.
  7. Ladle the broth and mussels into bowls. This recipe serves 6 as a first course or 4 as a main course.
  8. Serve immediately with crusty bread for dipping.

Nutrition Information (Approximate per serving)

Sodium

70 g

Sugar

8g

Fat

231g

Carbs

7g