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Nutrition Facts
Serving Size 1 (647g) Recipe makes 4 servings The following items or measurements are not included below: Thai red curry paste
Calories 821
Calories from Fat 568		(69%)
Amount Per Serving		%DV
	Total Fat 63.2g	97%
	Saturated Fat 47.7g	238%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 126mg		42%
Sodium 1670mg		69%
Potassium 1763mg		50%
Total Carbohydrate 23.1g		7%
	Dietary Fiber 1.1g	4%
	Sugars 2.1g
Protein 45.9g		91%
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Thai Curry Mussels

Recipe #52497 | 51 min | 40 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Geema
Jan 28, 2003

This recipe comes the The Santa Fe Cafe in Seattle. You can make this dish as spicy as you like, or mild if you prefer, and it's still good.

SERVES 4 -6 (change servings and units)

Ingredients

1/4 cup butter
5 plum tomatoes, seeded and chopped
2 tablespoons minced garlic
1 tablespoon peeled fresh ginger, minced
2 (14 ounce) cans unsweetened coconut milk
1 tablespoon Thai red curry paste (more if you like)
7 tablespoons chopped fresh cilantro, divided
1 teaspoon salt
3 lbs mussels, scrubbed and debearded

Directions

1
Melt the butter in a large pot over medium heat.
2
Add the tomatoes, garlic and ginger, sauteeing until garlic is tender, about 2 minutes.
3
Pour in the coconut milk, then the curry paste, 4T chopped cilantro and the salt.
4
Simmer for just 4 minutes to blend the flavors.
5
Add mussels.
6
Cover and cook about 5 minutes until the mussels are opened.
7
Remember to discard any mussels that are not opened!
8
Place broth and mussels in soup bowls-- 6 first course or 4 main course.
9
Serve with crusty bread to dunk in the delicious broth.

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Browse similar recipes by category

Course > Appetizers
Course > Main Dish
Main Ingredient > Seafood > Shellfish > Mussels
Cuisine > Asian > Southeastern > Thai
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Stove Top
Occasion > Taste/Mood > Spicy

Featured Reviews for This Recipe

From: Chef #656074

On Jun 8, 2009

Ok- but not spicy enough for me. next time I'll add a habanero and avoid the tomatoes to make the broth thicker

0 people found this review helpful

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From: LoveMyVeggies

On Mar 23, 2009

This dish is SOOOOOOO good. I made it for my Fiance on Friday and we're making it again today for his daughter. It's FANTASTIC. Last night, we added some shrimp and bay scallops to the leftover sauce and it was delicious. My Fiance says he could eat this recipe every night. So far, we on night three! Thanks so much for a great dish!

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From: javas

On Aug 6, 2008

Really, Really good. Cut the recipe in half and only added 1 tsp. of curry paste so my kids would eat. Lots of sauce, at it with a loaf of Calabrese. Will eat the leftover sauce with rice tommorow....

2 people found this review helpful

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From: #39568

On Mar 13, 2003

This tasted great! I used a small can of diced tomatoes in place of the plum tomatoes (I didnt have time) and used 2 tbsp of the curry to spice it up. Thanks for posting.

2 people found this review helpful

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