Red Curry Coconut Mussels

I picked up a couple pounds of mussels the other night and cooked them in two different ways! So, just like our recent Pork Tenderloin double header, this recipe is the start of a bivalve “bifecta.” We had a little coconut milk and red curry paste left over from our Thai Red Curry Chicken the other night, so we decided to play with those same flavours (they work really well together) and make a simmering sauce for mussels (which also turned into a nice soupy goodness poured all over the rice we served as an underlayment.

If looking for something a little different, check out our Beer Mussels recipe!

Time: 30 Minutes


  • 1 pound of mussels per serving
  • Onion
  • Coconut Milk
  • Red Curry Paste
  • Water


  • Wash your mussels, and remove any of the beards, and place them into a bowl. If any shells are open when you wash, knock them against the counter, and if they close, proceed. If they don’t close and/or any shells are cracked, discard.
  • Dice your onion, heat some oil in a large pot, and add your onions. Sautee for about 8-10 minutes to begin to caramelize.
  • Scoop in some red curry paste, and stir to combine while unleashing the aromatics.
  • Pour in some coconut milk and a little water to finish forming your broth, and bring to a low simmer.
  • Carefully, place your mussels into the pot, and cover.
  • Steam for about 3 minutes, and then check to make sure all of your mussels have opened. Discard those who haven’t.
  • Steam for another 2 minutes to finish cooking.
  • Pour your broth and mussels into a large bowl (we served over some rice).
  • Devour, and enjoy!


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