Thai mussels

    15 min

    It only takes a few minutes for mussels to open once you add them to the Thai curry sauce. In other words, you can be sitting down to this delicious seafood dish in less than 20 minutes!

    158 people made this

    Serves: 6 

    • 2.25kg fresh mussels, scrubbed and debearded
    • 80ml fresh lime juice
    • 1 (400g) tin coconut milk
    • 80ml dry white wine
    • 1 1/2 tablespoons Thai red curry paste
    • 1 1/2 tablespoons minced garlic
    • 1 tablespoon fish sauce
    • 1 tablespoon caster sugar
    • 90g chopped fresh coriander

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to the boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
    2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with coriander.

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    Reviews & ratings
    Average global rating:

    Reviews in English (136)


    This was sooo easy and sooo delicious. What more could you want?!  -  22 Jun 2011


    I halved this recipe, but otherwise followed it exactly. My only complaint is that there was not enough heat. I'll add dried thai chilis next time. The sauce is so incredibly delicious. Be sure you have some crusty Italian bread to sop it up with!!!  -  21 Jun 2008  (Review from Allrecipes US | Canada)


    Simply amazing. Such an elegant and flavorful first course for a Thai dinner party. The sauce is to die for, and the cilantro is a wonderful touch. I've always been afraid of making mussels but they steamed up perfectly with this recipe. We bought 3# for 4 people and it was way too much, though. Recommend half that.  -  21 Jan 2007  (Review from Allrecipes US | Canada)