Thai Curry Mussels
Thai Curry Mussels
This Thai Curry Mussel recipe legitimately takes 10-minutes from start to finish. You can serve these curry mussels as an appetizer or as a main over rice. We love mussels but if they scare you just substitute them for shrimp!
Ingredients:
2 pounds mussels (cleaned)
1-2 tbsp butter or ghee
1 onion diced
2 tbsp grated ginger
2 cloves minced garlic
1 tbsp red curry paste
2 x 400ml cans lite coconut milk
Cilantro
Red pepper sliced
Lime
Description:
- Heat a deep pan over medium heat and sautée butter and onion for a few mins until soft. Add garlic and ginger and cook for 1-minute.
- Add red curry paste and 2 cans of coconut milk. Season with salt and stir to combine and increase heat / bring to a simmer.
- After a few minutes, add all the mussels to the sauce which should be boiling. Cover and cook for 3 to 4-minutes until all mussels have opened (discard any unopened).
- Top with cilantro, red chili pepper, and lime.
- Serve on their own or over rice.
Serving these as an app to our Lemon Ricotta Pasta.