Recipe courtesy of Rosa Ross

Steamed Mussels in Curry Broth

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8 servings as a first-course
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3 pounds mussels

1 tablespoon vegetable oil

2 medium onions, coarsely chopped

1 head garlic, peeled and crushed

3 tablespoons red curry paste

1 teaspoon ground turmeric

2 cups dry white wine

2 cups clam juice

10 Kaffir lime leaves

4 stalks lemongrass (white part only), very thinly sliced

1/2 cup heavy cream

1 cup (loosely packed) cilantro leaves


  1. With a vegetable brush, clean the mussels under cold running water. Pull off and discard any beards. Discard any mussels with a broken shell or those that do not close when sharply tapped. Drain well.
  2. In a stainless steel or coated-aluminum wok, heat the oil over medium heat. Add the onions and garlic, and stir-fry until the onion is wilted. Add the curry paste and turmeric, and cook, stirring, for about 1 minute, until aromatic. Add the wine, clam juice, lime leaves, and lemongrass. Bring to a simmer and cook for 5 minutes. Remove the limes leaves and discard.
  3. Add the mussels, cover the wok tightly, and steam over moderate heat for 5 minutes. The mussels will begin to open. Continue cooking until all the mussels have opened; transfer those that opened to a platter and discard any that fail to open. Add the cream and cilantro leaves to the wok, and stir to blend. Pour over the mussels and serve.
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