Red-Curry Mussels with Lime, Jalapeno & Ginger


These boldly-flavored curry mussels are delicious with Belgian wheat beer. Serve with crusty bread and a green salad to make it a meal.

For 1 serving, you’ll need:

2 lbs mussels*
2 tablespoons Jalapeno Olive Oil
½ cup finely chopped onion
1 teaspoon finely minced peeled ginger
1 teaspoon red curry paste
1 cup beer (Belgian wheat beer, preferably)
juice and zest of 1 lime
1 tablespoon chopped cilantro

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat olive oil in a medium pot over medium-high heat. Saute the onion and ginger until softened and transparent. Add the curry paste and saute 30 seconds more. Add the mussels and toss to coat. Add the beer, lime juice and zest. Cover the pot and steam over medium-high for 5 minutes until the mussels open. Discard any mussels that do not open. Transfer the mussels to a serving bowl. Taste the cooking liquid and season with salt and pepper to taste. Pour the liquid over the mussels and garnish with chopped cilantro.

*Read this instruction from The Kitchn on how to clean and debeard mussels.

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