Thai Curry Mussels

"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."
photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:




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

Questions & Replies

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  1. roth55
    Absolutely delicious!!! Served this as part of a dinner club menu and WOW!
  2. Pie-Man-Dan
    Awesome!!! Had to cut the recipe in half and substitute parsley for my cilantro intolerant wife and it came out great! Definite keeper.
  3. dlee128
    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
  4. Homergirl
    This recipe is so incredibly delicious! Easy too!! I can't wait to make it again soon.
  5. oconnell.cate
    Ok- but not spicy enough for me. next time I'll add a habanero and avoid the tomatoes to make the broth thicker


  1. goneberserk
    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.


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