Mussels in red Thai curry broth

Another lovely dish from my boyfriend to support me doing my course.  Mussels are so simple to cook and really quite cheap bought fresh from the fish counter!
Time : 12-15 minutes


Noggin Fix:

With over 300%* B-12 and 100% omega 3 and manganese, this dish really helps concentration, memory and co-ordination, but thanks to the 70% B-6 also really aids fatigue.  The remaining 75% vitamin C and 35% magnesium will help depression and anxiety.

*Percentages are of your Recommended Daily Allowance

red thai mussels

Serves 2


1/8 cup x butter
1 x plum tomatoes, seeded & roughly chopped
1 tbsp x garlic, minced
1/2 tbsp x ginger, peeled & minced
1 can x unsweetened coconut milk
1 can x water
1/2 tbsp x Thai red curry paste (more if you like the heat)
1/2 tsp x salt
1.5 lbs x mussels, scrubbed & de-bearded
3 tbsp x coriander, chopped


  1. Melt the butter in a large pot over medium heat. 
  2. Add the tomatoes, garlic & ginger, sautéing for about 2 minutes (until the garlic is tender).
  3. Pour in the coconut milk and can of water, then add the curry paste, coriander & salt.   Stir together & simmer for 4 minutes.
  4. Add mussels, cover & cook for about 5 minutes until the mussels open.
  5. Discard any unopened mussels as they are not good for you (food poisoning alert)!
  6. Serve in bowls with crusty wholemeal bread if you want.