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Red Curry Mussels Recipe
Ingredients:
2 1/2 lbs mussels
3 cloves garlic (peeled and lightly pounded)
2 tablespoons oil
3 tablespoons red curry paste (I used Mae Ploy or Maesri red curry paste)
5 bird’s eye chilies (lightly pounded), optional
2 teaspoons palm sugar or to taste
1 tablespoon fish sauce or to taste
120 ml. coconut milk
1/2 cup water
Method:
Clean and scrub the mussels with cold water. Strain and set aside.
Heat up a deep pot and add oil. Add the garlic cloves and saute for 30 seconds and follow by the red curry paste. When you smell the red curry aroma, add water, coconut milk, fish sauce, and palm sugar and bring the sauce to boil. Adjust the taste according to your liking by adding more water, fish sauce or palm sugar.
Transfer the mussels into the pot and stir well with the red curry sauce. Cover the pot and let the mussels cook for a few minutes or until all the shells are open. Dish out and serve immediately.
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I’m not usually a big fan of mussels, but the red curry sauce is a huge plus for me! I’d definitely try this :)
Hi Daily Chef – you should try mussels with red curry, it’s great.
Love mussels. Can’t see much of the sauce but some crusty bread to go with sure sounds good
The Sudden Cook – yes, the red curry sauce is hidden under the mountain of mussels. LOL.
Mussels, wow, lots of mussels. I like mussels too, especially in pasta. Would love to try mussels in red curry sauce.
Kate – yes, hope you get to try this red curry mussels recipe soon.
We often have mussels for lunch and I am always looking for different ways to serve them. I will certainly give this recipe a try. Maybe this weekend as we have a friend coming to stay.
Yeah, it does seem that mussels are more popular in UK and Europe than it’s here in the United States. I don’t know why. I wish there is a mussel pot restaurant here that serve buckets of mussels.
I never used red curry sauce before. Worth a try!
Oh my, this sounds good. I drool over mussels. I don’t get to eat them often, but I think I might just find some and make this. Yum.
Alta – yes, mussels are so good, sweet, briny and tender. I love them too. Good luck in finding them. :)
I adore mussels and this recipe sounds lovely! Beautiful as always Bee!
I’m definitely more into clams than mussels. The best (or two best) mussels I have had is in (1) Belgium and (2) New Zealand. No more cravings ever for mussels in California….don’t know why.
for some reason, whenever i have made anything in red-curry it turned out really bad. it was too sour!
But i had red-curry crab at Somboon Restaurant in Thailand and it was HEAVENLY!
i hope you can share such a recipe someday!
Red curry is very easy to make, you just need to use coconut milk, palm sugar and fish sauce to balance the taste. My red curry recipe is here and you can use crab: http://rasamalaysia.com/red-curry-recipe/
I’ve had something similar in a local Thai restaurant here (mussels in a Thai curry sauce…I do think it was the red one)…so yummy! Would love to recreate this at home!
Can you send me that bowl of mussels right away!?! The thought of these makes me all warm and fuzzy inside ;). I love shellfish with Asian flavors and I have no doubt that these are fabulous with the red curry paste.
Can you put your watermark on the bottom right or something. It really takes away from your work to put it right across the pic.
Chef Branden – sorry, I have to put my watermark right in the center because my pictures got stolen all the time, this is the only way to prevent it. Having it at the bottom doesn’t help because it can be easily cropped out.
Oh my god this red curry sauce looks amazing! Thanks for the recipe!
Always on the lookout for a good mussels recipe. Loving this! Thanks for sharing.
My mouth is watering. This is such a beautiful dish-glad I found it.
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i will try it at my home :)
I made the Red Curry Mussels today for a late lunch on a blustery and rainy spring day. I loved it, although I think it was perhaps one tablespoon too much of the curry paste for my tastes. Very spicy, but almost addictively so! I followed your recipe, which was quick and easy. Even my husband who doesn’t really care for mussels ate them because of the sauce. Thanks for a new recipe to add to my repertoire.
I’m really looking for a good recipe for mussels and I think this one would be great :).Thanks for the share…I think its pretty delicious.
Well,I made the Red Curry Mussels today for a late lunch on a blustery and rainy spring day. I loved it, although I think it was perhaps one tablespoon too much of the curry paste for my tastes.its Very spicy,thnx for posting.
I love spicy! And yes, you can always tone down on the heat.
I absolutely Mussels and have just explored cooking with curry a few months ago. Thank you for sharing this recipe. I like that it also has pictures. Keep posting some more!
Hi Bee, Facebook mentioned it as Beer Steamed Mussels, the pictures sure looked like beer instead of red curry to me. Is there a mistake somewhere or do I need to have my eyes checked? ;) I sure would like to try the Beer Steamed Mussels.
Thanks!
The beer steamed clams are not yet posted, I will share the recipe soon. The Facebook said that this is another mussels recipe: red curry mussels. :)
Now there are green chili bits instead of flat leaf parsley! :))
Yum, gonna try your version soon. I use Mae Ploy curry paste too, so good. Gonna try beer steamed too!