Photo of Mussels in Red Curry–Coconut Broth by WW

Mussels in Red Curry–Coconut Broth

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 go-to. In this recipe, they’re accompanied by an aromatic Thai-inspired broth of creamy coconut milk, curry paste, and lime juice.


Canola oil

1 tsp

Uncooked shallot(s)

1 large, thinly sliced

Ginger root

2 tsp, peeled, finely chopped

Red curry paste

1 Tbsp, Thai

Canned unsweetened light coconut milk

½ cup(s)

Fresh lime juice

1 Tbsp

Uncooked mussels in shells

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


½ cup(s), or basil, coarsely chopped


  1. In a large Dutch oven or heavy-bottomed pot, heat the oil over medium. Add the shallot and ginger and cook, stirring occasionally, until the shallot is golden, about 3 minutes. Stir in the curry paste and cook until fragrant, about 30 seconds. Stir in the coconut milk, lime juice, and ¼ cup water. Bring to a boil over medium-high heat.
  2. Add the mussels and toss to coat with the broth. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the shells open, about 4 to 6 minutes. (Discard any mussels that do not open even after 2 more minutes of cooking.) Sprinkle with the cilantro and toss. Using a slotted spoon, divide the mussels between 2 bowls. Ladle the broth over the mussels.
  3. Serving size: about 35 small mussels or 20 large mussels and ¾ cup broth