Mussels With Thai Red Curry

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READY IN: 27mins
Recipe by lazyme

This recipe was in the Bon Appetit RSVP section in the October 1997 magazine. It's from The Santa Fe Cafe, Seattle, WA.

Ingredients Nutrition


  1. Melt 1/4 cup butter in heavy large pot over medium-high heat.
  2. Add tomatoes, garlic and ginger; saute until garlic is tender, about 2 minutes.
  3. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt.
  4. Simmer 4 minutes to blend flavors.
  5. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
  6. Transfer mixture to serving bowl.
  7. Garnish with 3 tablespoons chopped cilantro.
  8. This recipe yields 6 servings as a first course.
  9. Comments: Be sure to accompany this with plenty of crusty bread to soak up the rich broth.

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