Thai Red Curry Mussels

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I cooked this dish for my husband, who was born in Thailand and he said that it was one of the best dishes that he had ever had.

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I saw Bobby making these one morning and knew right away that this recipe was going into the keeper file.
I had all the ingredients here except the mussels so all I had to do was buy them and make dinner. We sat down and literally pigged out on these little puppies. Wow, were they good!! We like spicy food so the red curry paste didn't bother us one iota. We just sat there eating mussels, slurping the sauce and sighing...it was hog heaven. Thank you Bobby!!!!

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Just like at the restaurants. I substituted shrimp for the mussels and the white wine was a little too overpowering so I had to add 1/2 a can more of coconut milk to get the desired flavor. If I do it again, I would cut the wine in half. You can always add more later.

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I recieved rave reviews from my clan with this one.
We use it as an appy ebfore some West Coast Salmon skewers. Bobby has kept this easy and now we're trying it with frsh clams!
Cheers!

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This is the perfect summer appetizer with bread to get all the sauce with. Love the heat of the spice and coolness of the coconut milk. The white wine is the perfect secret ingredient that packs it with excellent high quality flavor! Bobby is wonderful!

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This recipe was quick, easy and delicious! The aroma from the sauce was intoxicating. Definitely a keeper.

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Wow!! what a wonderful dish. Excellent!

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Hands down raves from everyone I served this dish to. Not for timid palates, these mussels pack a punch. I'll make this again and again!

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Excellent Meal! Never thought I could have a true good tastey Thai Food at home!

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My friends raved - the best mussels they had ever eaten! Bravo Bobby!