Thai Red Curry Mussels with Wok Seared Tomatoes and Zucchini

If you like mussels, this recipe was amazing! Thai red curry is packed with flavor and it translates really well to mussels. I seared some tomatoes and zucchini in my wok to get good browning on them without overcooking them and served those as well as some rice with the curry and mussels. If you don’t have a wok, you can just heat a non stick skillet as hot as you can get it before adding a little oil and small amounts of the veggies to let them blacken a bit on one side before stirring. Cook only briefly as you want them tender but still firm.

You can buy Thai red curry paste from most grocery stores these days in the international section and also on amazon. There is link to the one I usually use on my Favorite Item Links. This recipe is super quick to make as the broth takes a few minutes, and mussels also cook in a few minutes. The most time consuming part was the rice. 🙂 We would happily eat this again tonight and any other night.

Thai Red Curry Mussels with Wok Seared Tomatoes and Zucchini

Mussels cooked in highly flavorful thai red curry broth with coconut, ginger and garlic served with work seared veggies and rice

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Lunch, Main Course

Servings 4 servings

Ingredients

  

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• 2 tbsp butter or olive oil
• 3 tbsp Chinese rice wine see link of my favorite items
• 4 roma tomatoes sliced into wedges
• 1 large zucchini sliced into wedges
• 6 garlic cloves minced
• 4 inch piece fresh ginger peeled and minced
• 2 cans unsweetened coconut milk
• 2 tbsp thai red curry paste adjust to your liking – I probably used about 3
• 2 tbsp fish sauce see my favorite items for the good one
• juice of 2 limes more to taste
• 2 tsp sugar more or less to taste
• 2.5 lbs fresh mussels scrubbed and debearded
• sliced scallions for serving
• hot white rice for serving

Instructions

 

• Heat the butter or oil over medium heat in a large pot with a lid. Add the ginger and garlic and cook, stirring until fragrant. Add the rice wine and cook for a few minutes. Add in the coconut milk, curry paste, fish sauce, lime juice, sugar and allow to simmer a few minutes while you make rice.
• Add mussels to the pan and cover and simmer for a few minutes until all the shells open. This only takes a few minutes. Discard any that do no open and serve the mussels and broth over hot rice with scallions on top.

Keyword Asian, Lunch, Main Dish, Seafood

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