Red Thai Curry Mussels

This is spicy and delicious and whips up in literally 10 minutes.

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I love mussels, but I was getting pretty used to the standard white wine or tomato chorizo style broth for them. I wanted to try and branch out a bit. Friends of ours had made some delicious green curry mussels which were incredible, so I thought why not experiment with red curry as well.

I had some on hand and some organic coconut cream so away we went!

I poured the can of coconut creme into the pan and started to heat. I placed my green shelled mussels in and added 3 heaping Tbsp of red curry paste and stirred it in prior to the mix boiling. I waited for the broth to turn a delicious red colour and covered the pan to both boil and steam.

In the mean time I took some lovely white bread and brushed oil and garlic salt on top and placed under the broiler to toast. This is the perfect dipper for the red curry sauce! I also grabbed some green onion from my garden to garnish the top and I had an amazing appetizer in literally 10 minutes. This is the type of dish you want to have the can's and frozen mussels on hand at any point in case you have guests because they present so well in a very short time frame! I hope you try it!

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