Mussels with Red Curry
Ellen Whiteman
Mussels with Red Curry is a delicious and spicy Thai dish made with fresh mussels cooked in a flavorful red curry sauce. The dish is rich and creamy, thanks to the addition of coconut milk, and has a perfect balance of heat and sweetness. It is a popular seafood dish in Thai cuisine.
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10 mins
4 mins
Nutritional Value
Ingredients
short tube-shaped pasta
finely chopped
about 2 pounds, scrubbed and debearded
optional
Instructions
Cook pasta according to package directions, omitting salt and fat, drain.
Heat olive oil in a large skillet over medium heat. Add shallots, and sauté 1 minute. Stir in coconut milk, chicken broth, and curry paste, stirring well. Bring to a boil, and add mussels. Cover, reduce heat, and simmer 4 minutes or until mussel shells open. Discard any unopened shells.
Divide pasta evenly between 4 shallow bowls; pour broth mixture evenly over pasta, and top evenly with mussels. Sprinkle with chopped parsley, if desired.
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