Coconut Red Curry Mussels

Are you ready to mussel your way into some seriously delicious eats? This coconut red curry mussel dish is here to flex its flavor muscles with a creamy, spicy, and slightly tropical twist. Whether you’re shellfish-ly keeping it all to yourself or sharing the pot, this recipe will have everyone clamoring for more. Let’s curry up and dive in!

Get ready to wow your taste buds with a dish that’s as easy to make as it is to devour. With just one pot and a handful of ingredients, you’ll be dining like a coastal pro in no time. Warning: you may start planning a tropical vacation halfway through your first bite.

Step 1: Rinse the mussels under cold water, scrubbing the shells and removing any beards. Discard any mussels that are cracked or do not close when tapped.

Step 2: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced sweet onion and sauté until the onion is soft and translucent, about 5 minutes.

Step 3: Add the grated ginger and minced garlic. Cook for another 1-2 minutes until fragrant.

Step 4: Stir in the red curry paste and cook for about 1 minute to develop the flavors.

Step 5: Pour in the coconut milk and chicken stock, stirring to combine. Add the fish sauce and brown sugar, and bring the mixture to a gentle simmer.

Step 6: Increase the heat to medium-high and add the mussels to the pot. Cover with a lid and cook for 5-7 minutes, shaking the pot occasionally to help the mussels cook evenly, until the mussels have opened. Discard any mussels that do not open.

Step 7: Squeeze the lime juice over the mussels and sprinkle with chopped fresh cilantro.

Step 8: Serve the mussels hot with crusty bread to soak up the flavorful broth.

And there you have it—a dish that’s equal parts impressive and effortless. These coconut red curry mussels are proof that big flavors don’t require big effort. So, grab some crusty bread, soak up all that velvety sauce, and bask in the glory of your culinary triumph. Shell yeah!