Total Time
Prep 40 mins
Cook 11 mins

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.

Ingredients Nutrition


  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.


Most Helpful

Absolutely delicious!!! Served this as part of a dinner club menu and WOW!

roth55 June 23, 2012

Awesome!!! Had to cut the recipe in half and substitute parsley for my cilantro intolerant wife and it came out great! Definite keeper.

Pie-Man-Dan April 17, 2012

Thank you so much for sharing such a delicious recipe!! It has become a family favorite. My two kids made this dish for me on my birthday (I did all the chopping), but they did the cooking. It's amazing. I save any and all leftover sauce and eat it over rice. I can't get enough! Thanks a million

dlee128 January 30, 2010

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