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Light Red Curry & White Wine Mussels
A lighter, high-protein mussel dish with vegetables, white wine, red curry and light coconut milk. Rich enough to feel like a proper mussel pot without using cream or lots of oil.
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Makes
- 2 servings
Instructions
Instructions
Clean the mussels thoroughly. Discard any cracked mussels and any open mussels that do not close when tapped.
Heat the olive oil in a large pot over medium heat.
Add the cumin seeds and cook for about 30 seconds until fragrant.
Add the onion, leek, carrot and celery. Cook for 5–8 minutes, stirring occasionally, until softened but not browned.
Add the garlic and ginger and cook for 30–60 seconds.
Add the tomato paste and cook for 1–2 minutes, stirring, until it darkens slightly.
Add the white wine and scrape up anything stuck to the bottom of the pot. Let the wine reduce strongly for about 2 minutes.
Stir in the red curry paste and cook for about 30 seconds.
Add the light coconut milk and fish sauce. Stir everything together and bring to a gentle simmer.
Add the mussels and stir briefly to coat them in the sauce.
Cover the pot and cook over medium-high heat for 4–6 minutes, shaking or stirring the pot once or twice, until the mussels have opened.
Remove from the heat. Discard any mussels that remain closed.
Stir in the lime juice and finish with freshly ground black pepper and chopped coriander or parsley.
Serve immediately with plenty of the vegetables and curry broth spooned over the mussels.
Notes
Notes
The mussels release a substantial amount of liquid while cooking, so no additional stock or water is needed.
Reduce the white wine before adding the coconut milk so the finished sauce stays concentrated rather than watery.
The recipe intentionally uses light coconut milk rather than cream or full-fat coconut milk to keep the calories relatively low while the large quantity of mussels provides most of the protein.