Thai Mussels

Author: Canadian Living

  • Portion size 4 servings


  • 2 tablespoons butter
  • 1 tablespoon grated gingerroot
  • 3 cloves garlic minced
  • 1 tomato peeled and diced
  • 1 tablespoon mild Red Thai curry paste
  • 1 can coconut milk
  • 4 lbs cultivated mussels rinsed
  • 2 tablespoons finely chopped fresh coriander
  • 2 tablespoons finely chopped fresh chives


In Dutch oven or large saucepan, melt butter over medium heat; cook ginger, garlic and tomato for 4 minutes, stirring. Add curry paste; cook, mashing into tomato mixture for 1 minute.

Pour in coconut milk; bring to boil, whisking. Add mussels; cover and cook, stirring occasionally, for about 7 minutes or until mussels open. Discard any that do not open.

Ladle mussels and coconut broth into 4 shallow soup bowls. Sprinkle with coriander and chives.

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Thai Mussels