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Mussels with Red Curry

Mussels with Red Curry

Oxmoor House JANUARY 2001

  • Yield: 2 servings


  • 4 ounces uncooked gemelli (short tube-shaped pasta)
  • 1 teaspoon olive oil
  • 2 tablespoons finely chopped shallots
  • 1/2 cup light coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon red curry paste
  • 48 mussels (about 2 pounds), scrubbed and debearded
  • Chopped parsley (optional)


Cook pasta according to package directions, omitting salt and fat; drain.

Heat olive oil in a large skillet over medium heat. Add shallots, and sauté 1 minute. Stir in coconut milk, chicken broth, and curry paste, stirring well. Bring to a boil, and add mussels. Cover, reduce heat, and simmer 4 minutes or until mussel shells open. Discard any unopened shells.

Divide pasta evenly between 2 shallow bowls; pour broth mixture evenly over pasta, and top evenly with mussels. Sprinkle with chopped parsley, if desired.

Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 28%
  • Fat: 13.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.3g
  • Carbohydrate: 53.2g
  • Fiber: 1.4g
  • Cholesterol: 38mg
  • Iron: 0.0mg
  • Sodium: 654mg
  • Calcium: 0.0mg

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Mussels with Red Curry Recipe