Mussels with Thai Red Curry Sauce

Course Appetizer
Cuisine Seafood, Thai


  • 2 tablespoons canola oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 tablespoon red curry paste
  • 1 tsp brown sugar
  • 1 tbsp fish sauce
  • 1 tsp lime juice
  • 1 cup coconut milk
  • Coarse salt and freshly ground pepper
  • 2 pounds mussels beards removed and scrubbed clean
  • 12 cilantro sprigs chopped
  • 1 lime cut into wedges


  • Heat oil in a large skillet over medium-high heat. When oil shimmers, add garlic and ginger and saute until fragrant, about 1 minute.
  • Stir curry paste into garlic and ginger and continue to cook 1 minute more. Add coconut milk, fish sauce, sugar, lime juice, salt, and pepper to skillet and bring to a boil.
  • Add mussels to skillet, cover, and cook just until mussels open, 2-3 minutes. Transfer mussels to a large serving bowl with a slotted spoon. Pour coconut curry sauce over mussels, garnish with cilantro and lime and serve immediately.
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