Red Curry Mussels with coconut rice

Lunch / Dinner

Red Curry Mussels with coconut rice

Sustainable and full of nutrition, mussels are more than worthy of gracing the dinner table — especially when they’re accompanied by thick, coconut-infused basmati rice and one of the tastiest broths ever created in the Cuisine Test Kitchen. If you’ve never served mussels at your house, here’s your chance to seriously spice up dinner.


6 servings

Total Time

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How to Prepare Mussels

Preparing the mussels involves removing the beards, cleaning the shells, and checking that they’re alive. If you tap an open shell and it doesn’t snap shut, pitch it. Also discard mussels with cracked shells and those that don’t open after cooking.


For the rice, heat water, coconut milk, salt, and sugar in a saucepan to a boil over high. Stir in rice, cover, reduce heat to low, and cook 15 minutes; remove from heat and let stand 5 minutes.

For the mussels, sauté curry paste, garlic, ginger, and shallots in oil in a pot over medium-high heat until fragrant, 12 minutes.

Stir in coconut milk, clam juice, and sugar; season with salt and pepper flakes and bring to a boil. Reduce heat to medium and simmer sauce 2 minutes. Add mussels, cover, and steam until mussels open, about 5 minutes; discard any that have not opened. Stir in basil and lime juice and serve mussels with rice.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 407

% Daily Value*

Total Fat 12g 18%

Saturated Fat 7g 35%

Cholesterol 64mg 21%

Sodium 1168mg 48%

Carbs 46g 15%

Protein 29g

*Percent Daily Values are based on a 2,000 calorie diet.

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