Name: Spicy Thai Red Curry Mussels
Yield: Serves 6
Cuisine: Thai
Ingredients: 5 pounds (2.3 kg) mussels, rinsed and debearded; 1 tablespoon sugar; 1½ tablespoons minced garlic; 1 tablespoon fish sauce; 2 cups (80 g) fresh cilantro sprigs, chopped; ⅓ cup (75 ml) fresh lime juice, plus lime wedges for serving; ⅓ cup (75 ml) dry white wine; 1½ tablespoons Thai red curry paste; One 13½-ounce (405-ml) can unsweetened coconut milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Versions of this spicy curry are found throughout Thailand and Vietnam. Adjust the sweet, sour, spicy, and salty flavors to make this dish your own. You can substitute laksa paste for the red curry paste.

Ingredients

One 13½-ounce (405-ml) can unsweetened coconut milk
⅓ cup

Americas
Asia
Vietnam
Thailand
United States
Fish course
Pescatarian
South East Asia
Gluten-free
Spicy
California

Method

In a large Dutch oven or other pot, combine the coconut milk, lime juice, wine, curry paste, garlic, fish sauce, and sugar and bring to a boil over high heat, stirring occasionally.

Add the mussels, tossing to combine. Cover and cook the mussels, stirring once or twice, until opened, about 4 minutes. Look through and discard any unopened mussels.

Add the cilantro and toss with t

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