Mussels with Thai Red Curry Appetit / October 1997 Epicurious

Yield: 1 serving
Community Recipe from


  • 3 pound(s) Mussels


  1. 1/4 cup (1/2 stick) butter
  2. 5 plum tomatoes, seeded, chopped
  3. 2 tablespoons minced garlic
  4. 1 tablespoon chopped peeled fresh ginger
  5. 2 14-ounce cans unsweetened coconut milk
  6. 1 tablespoon (or more to taste) Thai red curry paste
  7. 1/4 cup plus 3 tablespoons chopped fresh cilantro
  8. 1 teaspoon salt
  9. 3 pounds mussels, scrubbed, debearded

  10. Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.

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June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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