Coconut Red Curry Mussels

Thai red curry during the colder months cannot be beat. Essentially, all you need is thai curry paste, coconut milk, and the protein/vegetable of your choice. The idea of cooking mussels was always very daunting to me, but once I did it, I realized I was intimidated for no reason. For a super easy and impressive meal to serve at your next winter dinner party, keep these coconut red curry mussels in mind. Recipe below.

Coconut Red Curry Mussels

Coconut Red Curry Mussels

INGREDIENTS

2 lbs washed and de-bearded mussels
1/2 or 1 whole jar thai red curry paste (depends on how spicy you want it)
2 cans culinary coconut milk
2 shallots (thinly sliced)
3 cloves of garlic (minced)
1/2 tbsp red pepper flakes/diced dried chilis (or more to taste)
1/2 cup fresh basil
1 cup fresh cilantro
2 tsp fresh minced ginger
high-heat oil of your choice (coconut, grape seed, avocado etc.)
2 tbsp fish sauce (or to taste)
juice of 1-2 limes (to taste)

*You can typically find thai curry paste in the international section of your grocery store. It’ll be in a very small jar and there is typically a green, red, and yellow variety.

**I used a large cast iron pan, you could use this or a large pot.

DIRECTIONS

Make sure your mussels are scrubbed clean and debeareded, discard any that have opened and do not close after a quick tap (more information on that here). In a medium pot or a large pan, add your oil and heat up over medium heat. Add the shallots and garlic and sauté until softened/fragrant. Next, add the ginger, red pepper flakes, and curry paste. You want to let the curry paste fry up a bit in the hot oil, let this go for about 30 seconds and then add your coconut milk, fish sauce, and lime juice and bring to a boil. Once boiling, add your mussels and cover for about 4-5 minutes, shake your pot/pan midway to ensure even cooking.

If any mussels do not open, discard them.

Remove from heat and add chopped fresh basil, cilantro, and extra dried chilis if you’d like. Serve into individual bowls and garnish with lime wedges and extra herbs. Enjoy!


Try more of Adeline’s vibrant and pure recipes:

Roasted Chipotle Cauliflower Tacos

Nourishing Fall Bowls & Meal Prep Tips

When Juicing & Cocktail Hour Collide: 10 Healthy(ish) Cocktails


ADELINE WAUGH is the creator of Vibrant&Pure Wellness, a website and Instagram account which strives to exemplify the notion that healthy food never has to be boring. She is currently studying to become a certified holistic nutrition practitioner and loving the wealth of knowledge she gets to learn every day. Vibrant&Pure’s motto is, ‘Vibrantly beautiful meals with ingredients nothing less than pure’. Her goal is to show people that cutting out things that seem impossible to live without (i.e. wheat, dairy, and refined sugar) doesn’t have to mean deprivation. Connect with her on Vibrant&Pure, InstagramTwitter, and Pinterest.

SHARE