Mussels in Red Curry–Coconut Broth

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


1 large, thinly sliced

Fresh ginger

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