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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🐟 Pescatarian
Thai Cuisine
Spicy
Seafood
Coconut Milk
Red Curry

10 mins

4 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 20g
Fiber - 3g
Sodium - 800mg

Ingredients

Total: 8Serves: 4
8 ounces Uncooked Gemelli
Notes:

short tube-shaped pasta

1 teaspoon Olive Oil
2 tablespoons Shallots
Notes:

finely chopped

1/2 cup Light Coconut Milk
1/2 cup Low-Sodium Chicken Broth
1 tablespoon Red Curry Paste
48 Mussels
Notes:

about 2 pounds, scrubbed and debearded

Chopped Parsley
Notes:

optional

Instructions

Step 1 : 

Cook pasta according to package directions, omitting salt and fat, drain.

Step 2 : 

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.

Step 3 : 

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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