Thai red curry mussels
Serves 2
A little effort
Total time:
Spicy recipe for mussels that you will turn to time and time again. Make a quick Thai red curry mix and add coconut milk and an extra bird's eye chilli for the heat - and serve with plenty of crusty bread on the side. Quick and easy meal for two.
Skip to ingredients
- 2-4 tbsp red curry paste
- oil
- a large pinch sugar
- 400ml tin coconut milk
- 4 lime leavestorn
- 1kg bag mussels
- 1 bird’s eye chillifinely sliced
Nutrition: per serving
- kcal635
- fat47.4g
- carbs23.6g
- protein28.2g
- salt2.5g
Method
step 1
Put the paste in a pan with a little oil and heat until it sizzles. Add the sugar, then the coconut milk, stirring until the paste dissolves. Add the lime leaves and simmer for 5 minutes.
step 2
Clean the mussels and discard any that won’t close when tumbled about in the sink. Add to the pan, cover and cook for 3 minutes, shaking the pan until all the mussels open. Sprinkle with chilli and serve with jasmine rice.