These red curry mussels are cooked in a Thai-inspired broth of stock, coconut milk, curry paste, Sriracha, and ginger, and finished with a sprinkle of cilantro. Makes a lovely entrée or appetizer.
These red curry mussels remind us that quick and easy weeknight dinners don’t need to be humdrum. Less than 30 minutes later, you’ve got a slightly spicy, warming broth with perfectly cooked mussels and just enough heat to make the curry memorable. And something you’ll want to play with other nights, adding vegetables and perhaps swapping out shrimp or thinly sliced chicken for the mussels.–Renee Schettler Rossi
Red Curry Mussels with Ginger and Cilantro
- Quick Glance
- 10 M
- 25 M
- Serves 2 as a main dish
- 1 to 2 pounds mussels
- 1 cup homemade fish stock or chicken stock
- 1 cup canned full-fat coconut milk
- 2 teaspoons Thai red curry paste
- 1 teaspoon Sriracha hot sauce, or more to taste
- 2 teaspoons minced fresh ginger
- 1 tablespoon coconut aminos or wheat-free tamari
- 1 tablespoon minced fresh cilantro leaves, for garnish
- 1. Rinse the mussels under cool water and, if necessary, remove the beards.
- 2. In a large pot, combine the stock, coconut milk, curry paste, Sriracha, ginger, and coconut aminos or tamari and bring to a simmer over medium heat, stirring to mix well.
- 3. Once the mixture is simmering, add the mussels and cover the pot. Cook until the shells open, 5 to 10 minutes. You may have a few mussels that don’t open; remove and discard them.
- 4. Transfer the mussels to a platter or individual shallow bowls and ladle some of the cooking liquid over the top. Garnish with the cilantro.