Photo of Mussels in Red Curry-Coconut Broth by WW

Mussels in Red Curry-Coconut Broth

Points® value
Total Time
20 min
10 min
10 min
Mussels are so easy to prepare and quick to cook that it’s a wonder they aren’t more of a weeknight dinner staple. In this recipe the mussels are accompanied by an aromatic Thai-inspired broth of creamy coconut milk, red curry paste, ginger and lime juice. Aside from curries, versatile Thai red curry paste can be used in soups, sauces, and marinades. A little goes a long way and it keeps indefinitely in the refrigerator.


Canola oil

1 tsp(s)


1 large, chopped

Ginger root

2 tsp(s), peeled, finely chopped

Red curry paste

1 tbsp(s), Thai

Canned unsweetened light coconut milk

½ cup(s)

Fresh lime juice

1 tbsp(s)

Uncooked shelled mussels

2 pound(s), debearded and rinsed under cold water


½ cup(s), or basil, coarsely chopped


  1. In large Dutch oven or heavy-bottom pot, heat oil on medium. Add shallots and ginger and cook until shallots are softened, stirring occasionally, about 3 minutes. Stir in red curry paste and cook until fragrant, about 30 seconds. Stir in coconut milk, lime juice, and ¼ cup water. Bring to boil over medium-high heat.
  2. Add mussels and toss to coat with broth. Cover and simmer over medium-high heat until shells open, stirring occasionally, about 4 to 6 minutes. Sprinkle with cilantro and toss. With slotted spoon, divide mussels between 2 serving bowls. Ladle broth from pot over mussels.
  3. Per serving: About 35 small mussels or 20 large mussels and ¾ cup broth.