Serves 4

*One-Pot, 20-Minute Meal, Entertainment Food

Active time: 15 minutes

Total Time: 20 minutes

 This dish can most accurately be described as an explosion of delicious flavor. Spicy but smooth, the coconut easily tames the heat from the curry paste, and the ginger, garlic and shallots add even more aromatic goodness to the plump and juicy mussels. I always end up eating the leftover broth with a spoon because it’s so freaking good.


 2 tablespoons olive oil

1 large clove garlic, minced

2-inch piece fresh ginger, peeled and minced

2 tablespoons minced shallots

pinch red chili flakes

1 can (13.5 ounces) unsweetened coconut milk

3 tablespoons yellow or red Thai curry paste

2 pounds PEI mussels, rinsed and debearded

2 limes, juiced

1/4 cup chopped fresh cilantro

3 Tablespoons thinly sliced scallions, green parts only

8 ounces cooked flat rice noodles (optional)



 In a large pot with a lid, heat olive oil over medium-high heat. Add garlic, ginger, shallots and red chili flakes and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels then cover pot and reduce heat to medium-high. Cook until mussels open, stirring once, about 5 minutes. (Discard any unopened mussels).

Remove pot from heat and stir in lime juice, cilantro and scallions. Spoon into bowls over cooked rice noodles with cooking broth to serve.