Red Curry Mussels with Basil

Created in partnership with Orlando Pride, this Red Curry Mussels with Basil recipe is so tasty and comes together quick with a Spice World kick! A staple of Southeast Asia, these tender mussels combined with the bold and spicy flavors of red curry make for a perfect appetizer or main course.
Serves: 2
Total Time: 20 minutes


  • 1 ½ lb fresh mussels
  • 1 serrano pepper
  • ½ cup fresh basil leaves
  • 1 lime
  • 8 oz pale lager beer
  • 2 Tbsp red curry paste
  • 1 Tbsp lemongrass spice paste
  • 1 Tbsp reduced-sodium soy sauce
  • 6 Tbsp unsalted butter, divided
  • 1 Tbsp Spice World Ready-to-Use Minced Garlic
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  • Rinse mussels under cold running water, drain well, and set aside. Remove the “beard” (the stringy, black hairs attached to the mussels) from each mussel, if any. Thinly slice serrano pepper. Remove basil leaves from stems; juice lime (2 Tbsp). Whisk together in a medium bowl: beer, curry paste, lemongrass, soy sauce, and lime juice until blended.
  • Heat a large saucepot with a tight-fitting lid on medium. Add 2 Tbsp butter, serrano, and garlic to the pot. Cook 1–2 minutes, stirring occasionally, until fragrant. Add mussels, the beer mixture, and the remaining 4 Tbsp butter to the pot; raise the heat to high. Cover and cook for 2–3 minutes until mussels open (discard any unopened shells; they are not edible). Stir in basil.
Red Curry Mussels with Basil