Thai Red Curry Mussels

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Have made this many times. Love this b/c it is so fast and so easy to put together. I was hoping this dish was not overly strong in coconut flavor, and it isn't at all. It just cools down the spicy red curry. I totally eliminate the fish sauce b/c I don't like it and it is fine w/o it to my tastebuds. I think this lends itself well to other seafood and ingredients. I now add garlic, ginger, sometimes lemongrass, kaffir lime leaves, finely chopped shallots, etc... There is plenty of sauce for adding more seafood. Glad to be able to use up the bounty of Thai basil from the garden. The color of the base sauce is also very pretty.

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Simple and delish! It is pretty spicy, but I wouldn't cut it down one jot for myself. I used sambal olek for the Thai chili paste, and everything else just as written. Do not leave out the fish sauce; it has a unique flavor. There was quite a bit of leftover sauce, so I put it over pan-fried tilapia over rice, with some thin green beans. Plan to make this again in the summer, when I have Thai basil growing.

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This was awesome!!! Did not have red curry so used 1 1/2 Tbsp each Sriracha Hot Chili Sauce and agave nectar. Gave it quite a whallop. Others may want to decrease the amount of Sriracha. Cook three lbs of mussels and used it as supper rather than an appetizer for hubby and me. Pure decadence!!!!!

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It is not clear to me why this recipe only has 4 stars. It is AMAZING. So simple, so tasty. If you don't like it spicy - only use 2T of curry. A bowl of this along w/ some bread - YUMMY

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Have had better Red Curry Mussels. Sorry Bobby. Usually love your stuff. This one missed the mark.

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So simple to make but a definite crowd pleaser every time!! Our local sushi place serves a dish similar to this recipe but it doesn't hold a candle to it or to the price!

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This dish is as good as any Thai Restaurant. Flavors right on target. Bobby, you rock!

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Originally, I made this dish for our Superbowl party. Well, the guys were watching the game and eating the sliders I put out while I was making these. I tasted one before sending them out to the crowd of screaming gorillas in my living room. IT WAS SO AWESOME. I went back to the guys, filled their drinks, returned to the kitchen and grabbed the bowl of mussels. I then sat on the floor like a 5 year old and consumed the entire thing! I didn't even care that I wasn't sharing, so good!

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Awesome recipe. The hardest part was finding the appropriate ingredients, like lemongrass and Thia red curry paste. The curry paste was substituted with ground fresh chilli paste and honey had to be added to remove the bitterness. Nevertheless, the dish received a ton of compliments.

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This is one of my favorite recipes for mussels! I make it exactly as explained in the recipe (though I use light coconut milk sometimes, and it comes out perfectly. You can save the leftover broth and make a great meal the next day by cooking fish and cherry tomatoes in it - they serve over rice. Amazing!