Steamed mussels in red Thai curry sauce

By Michael Bonacini
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  • 1.6 kilograms washed, cleaned and de-bearded mussels
  • 1/3 cup lime juice, freshly squeezed
  • 1 355 milliliter can unsweetened coconut milk
  • 1/2 cup white wine
  • 1-1/2 tablespoons Thai red curry paste
  • 3 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 cup cilantro, roughly chopped including stalks


  1. In a large Dutch oven type pot over medium-high heat, add the lime juice, wine, coconut milk, garlic, fish sauce and curry paste. Bring the mixture to a simmer, stiring to ensure all ingredients are thoroughly mixed. Once this is boiling for two to three minutes, add the mussels and cook for five to eight minutes, stiring from time to time to ensure that all the mussels are fully opened. Present on a serving plate, sprinkle generously with cilantro and add half a fresh lime.

Note: You can serve alongside this dish: thinly sliced red Thai chilis for extra heat, toasted warm flatbread or crusty bread makes an excellent accompaniment.

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