Photography: Randy Mayor; Styling: Jan Gautro
2 servings

While broth mixture comes to a boil, scrub and debeard mussels. Slice basil while mussels cook.

How to Make It

Step 1

Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open.

Step 2

Remove from heat; discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls. Divide mussels evenly among each soup bowl. Garnish with chopped basil.

Ratings & Reviews

Angelyn1976's Review

September 20, 2012

lennyJ's Review

February 19, 2012
This dish was great! It makes a big difference if you have quality mussels. I sub red curry paste and it was a bit hot,so be careful. I suggest tasting the sauce too check heat and flavors. I also added green onions to the garnish. My hubby suggested we pour the sauce back over the mussels and that turned out very good. Cooked in 3 minutes. Served with baguette and salad and ate every bite!

Fantastic with curry paste

April 05, 2015
Definitely use red Thai curry paste instead of curry powder.  Float a few kaffir lime leaves if you have them, too. We LOVED this.  I also made Thai rice noodles for my husband and ladled the mussels and broth over them. Served with a very simple salad of baby greens, sliced mango, and kiwi with a drizzle of orange juice, olive oil (just a tiny bit), and a squirt of lime.