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!

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
Red pepper sliced


  1. 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. 
  2. Add red curry paste and 2 cans of coconut milk. Season with salt and stir to combine and increase heat / bring to a simmer.
  3. 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). 
  4. Top with cilantro, red chili pepper, and lime.
  5. Serve on their own or over rice.

Serving these as an app to our Lemon Ricotta Pasta.