Easy red curry mussels
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Thai
Easy red curry mussels
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A delicious, quick and easy creamy mussel recipe with coconut milk and Thai red curry.
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Ingredients
- 500 grams mussels fresh, in their shell
- 1/2 onion about 1/4 cup, medium, very finely chopped
- 1 Tbsp olive oil
- 1 Tbsp Thai red curry paste
- 60 ml dry white wine
- 1/2 cup coconut milk or cream
- Coriander if using coconut milk parsley if using cream, chopped, for garnish
- lices baguette toasted, to soak up the sauce
Instructions
- Heat the olive oil in a medium pot on low and fry the onions gently until softened.
- Increase the heat to medium / hot and fry the curry paste until it just starts to catch on the bottom of the pan. Add the wine and deglaze the pan. immediately add the mussels and cover the pot with a lid. Allow to steam for a few minutes until they have opened. Discard any unopened mussels.
- Add the coconut milk/cream and stir, cover and allow to heat through. Scatter over the chopped coriander or parsley and serve with crusty white bread or toasted slices.
Notes
- Storage Instructions for Steamed Mussels
- Refrigeration: Transfer the cooled mussels and broth to an airtight container. Store in the fridge and consume within 1–2 days.
- Reheating: Gently reheat mussels in their broth over low heat until just warmed through. Avoid boiling to prevent toughness.
- Freezing (Not Recommended): Mussels can become rubbery when frozen and reheated. If necessary, freeze only the broth and use fresh mussels when serving.
- Discard If: Mussels have an off smell, appear dry, or have broken shells. Never store mussels at room temperature.
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