Mussels With Thai Red Curry Broth and Rice Noodles Recipe

By
Emily and Matt Clifton
Emily and Matt Clifton: Contributing Writers at Serious Eats
Emily and Matt Clifton
Emily and Matt Clifton are recipe developers, photographers, and cookbook authors. Their two cookbooks are Cork and Knife (2019) and The Ultimate Dutch Oven Cookbook (2021).
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Updated August 29, 2018
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Matthew and Emily Clifton

Why It Works

  • The spicy curry broth is a great match for the brininess of the mussels.
  • Mussels steam very quickly once the broth is prepared.
  • Soaking the noodles in hot water instead of using a separate saucepan makes this a one-pot meal, with minimal cleanup.

Mussels are already winners for quick cooking, sustainability, and flavor; they also pair well with a wide range of other ingredients. Here, we bring Thai inspiration with a spicy red curry coconut broth and a shower of fresh herbs. Serving it with quick-cooking rice noodles brings the whole meal together in under 20 minutes.

Recipe Details

Mussels With Thai Red Curry Broth and Rice Noodles Recipe

Active 20 mins
Total 20 mins
Serves 4 servings

Ingredients

  • 1 (9-ounce; 255g) package vermicelli rice noodles

  • 2 tablespoons (30ml) coconut oil (or any neutral oil)

  • 2 large shallots, thinly sliced (about 1/2 cup; 75g)

  • 2 garlic cloves, minced (about 20g)

  • 2 to 4 tablespoons (30 to 60ml) Thai red curry paste, depending on your taste

  • 1/2 cup (115ml) dry white wine or lightly flavored lager or ale

  • 1 (15-ounce; 450ml) can unsweetened coconut milk

  • 2 tablespoons (30ml) fish sauce, plus more to taste

  • 2 tablespoons (30ml) fresh juice from 1 to 2 limes, plus more to taste

  • 1 teaspoon (5g) palm or brown sugar, plus more to taste

  • 2 1/2 to 3 pounds (1.1 to 1.35kg) mussels, de-bearded and scrubbed

  • Small bunch cilantro leaves and tender stems, roughly chopped

  • Small bunch sweet or Thai basil leaves, roughly chopped

Directions

  1. Boil a kettle of water (or use very hot tap water). Place noodles in a large bowl and pour hot water over until they are covered. Separate strands with a fork and leave to soften, about 5 minutes. Drain and set aside.

  2. Heat oil in a heavy Dutch oven (or heavy pot with a fitted lid) on medium-high heat until shimmering.

  3. Add shallots and garlic and cook until soft and translucent, about 3 minutes. Add curry paste and cook, stirring, until fragrant, about 30 seconds. Add wine or beer, coconut milk, fish sauce, lime juice, and sugar and bring to a simmer while stirring.

  4. Add mussels, cover pot, and let steam until mussels open, about 5 minutes. Once mussels open, add cilantro and basil. Season broth to taste with more fish sauce, lime juice, or sugar as desired. Divide noodles into individual bowls, spoon mussels and broth on top, and serve.

This Recipe Appears In

Nutrition Facts (per serving)
603Calories
34gFat
48gCarbs
28gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories603
% Daily Value*
Total Fat 34g43%
Saturated Fat 27g133%
Cholesterol 48mg16%
Sodium 1223mg53%
Total Carbohydrate 48g17%
Dietary Fiber 3g9%
Total Sugars 4g
Protein 28g
Vitamin C 26mg130%
Calcium 88mg7%
Iron 11mg60%
Potassium 675mg14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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