Red Curry Coconut Mussels

Yum

These Red Curry Coconut Mussels are the PERFECT dish for date night no matter what the season. A little bit sweet, salty and spicy with a TON of flavour! If you have’t caught on already, it’s no surprise that we are huge fans of Thai and curry inspired dish’s and this one is high up on our list of favourites.

In all honestly, my fiancé and I (Kara) have made this red curry coconut mussel dish a few times for date night ourselves and we have ended up in front of the stove EACH time mopping up the sauce right from the wok with pieces of baguette… super romantic, we know… but we aren’t ashamed. So, with that being said, one of our main tips for this recipe is to make sure that you have PLENTY of crispy baguette slices on hand because the sauce is just too irresistible.

This is such a wonderful switch from your traditional butter and wine or tomato based mussel recipes, though no hate or shame on those (we have some more AMAZING mussel recipes coming your way!), but we love experimenting with different flavours and this one is truly unique!

Though these are full of flavour, they are SO easy to whip up with minimal ingredients and spices.

To prep the mussels before cooking, refer to our post on Buying, Storing, Cleaning and Debearding Mussels.

Ingredients for Curry Sauce

• Coconut oil 
• Shallot
• Garlic
• Chili garlic sauce
• Red curry paste – this brand is our FAV.
• Soy sauce
• Lime
• Fish sauce (optional) – the best one out there!
• Cayenne pepper
• Coconut milk

Tips

Buy fresh: Make sure to buy all your ingredients FRESH! It is highly recommended the mussels and baguette are bought on the same day that you want to cook them.

Before cooking: This recipe comes together VERY quickly. Make sure to clean mussels and prep all the ingredients, including mincing the garlic and shallots, juicing the lime and measuring out the sauces and spices BEFORE you begin cooking.

Serving size: The recipe says the serving size is for two people (2 lbs = 1 lbs per person) and we had it as a main course with a side salad. We suggest 1 to 1¼ pounds per person for a main course or ½ pound per person for an appetizer.

Skål,

Steamed Red Coconut Curry Mussels

A Thai inspired, restaurant quality mussel recipe, best served with a baguette of crispy baguette.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Thai-Inspired

Servings 2 people

Ingredients

  

• 1 tbsp coconut oil
• 1 shallot, minced
• 2 tbsp garlic, minced
• 1 tbsp chili garlic sauce
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 lime, juiced
• 1 tsp fish sauce, optional
• 1 tsp cayenne pepper, adjust or omit based on heat tolerance
• 1 can full fat coconut milk
• 2 lbs mussels, cleaned and debearded
• Top with cilantro or parsley
• Crispy baguette, for serving

Instructions

 

• Heat coconut oil in a large wok on medium heat. Add in shallot and sauté until translucent, about 5 minutes.
• Add in shallot and sauté until translucent, about 5 minutes.
• Add in garlic, chili garlic sauce and red curry paste and sauté until fragrant, about 5 minutes – make sure not to burn the garlic or shallot.
• Add in coconut milk, soy sauce, lime juice, fish sauce and cayenne pepper. Turn heat to medium high and bring to a boil.
• Once boiled, turn heat to medium and simmer for a few minutes before adding the mussels.
• Add mussels to the pot and cover. Cook, stirring occasionally, until mussels open**, about 10 minutes.

Notes

** Discard any mussels that do not open once cooked.

Keyword Mussles, Red Curry, seafood