Thai Red Curry Mussels

Thai Red Curry Mussels

Taken from our exclusive January Mussel Madness menu, you can spice things up with our red Thai curry sauce created by our in-house chefs. 

  • Time 35minutes
  • Serves 1
  • Difficulty Easy


  • 500g fresh live mussels
  • 15ml vegetable oil    
  • 50g red curry paste    
  • 200ml coconut milk 
  • 10g sugar    
  • 100ml water    


Thai Red Curry Sauce 
  1. Sweat the curry paste in the oil for a couple of minutes 
  2. Add the coconut milk and bring to a simmer 
  3. Add the sugar and water and stir to combine 
  4. Leave to cool 


  1. Discard any mussels that are open or don’t close whilst being prepared.
  2. Wash under running cold water and set aside in a colander.
  3. Heat up the Red Thai Curry sauce and add the mussles. Cover and cook for five minutes, shaking the pan occasionally, until the majority of the mussels have opened
  4. Remove the mussels from the pan with a slotted spoon and transfer to a bowl
  5. Bring the Red Thai Curry save back to the boil and then pour over the mussels to finish

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