Mussels with a Thai Red Curry

Mussels with a Thai Red Curry
Recipe Date:
September 13, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 1/4 cup Butter
  • 5 Plum tomatoes, seeded & chopped
  • 2 tbsps Minced garlic
  • 1 tbsp Peeled, chopped ginger
  • 2 14 oz. cans, unsweetened coconut milk
  • 1 tbsp Thai red curry paste
  • 1/4 cup Fresh cilantro, chopped
  • 1 tsp salt
  • 3 lbs Mussels, scrubbed and debearded

Pairing notes: The elevated acidity in this Riesling is the perfect complement to the rich coconut milk. The fruit on the front of the palate is a great contrast to the exotic spices layered throughout the curry.

Chef’s Tip: To make this curry vegetarian, you can omit the fish sauce or substitute vegan fish sauce.

Recipe link

Recipe courtesy of The Santa Fe Cafe, Seattle WA (Bon Appétit October 1997), via Photo courtesy of