Red Curry Mussels with Basil

Serves: 2
Total Time: 20 minutes


  • 1 1/2 lb fresh mussels
  • 1 serrano pepper
  • 1/2 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


  1. Rinse mussels under cold running water; drain well and set aside. Thinly slice serrano pepper. Remove basil leaves from stems; juice lime (2 tablespoons). Whisk together in medium bowl: beer, curry paste, lemongrass, soy sauce, and lime juice until blended.
  2. Heat large saucepot, with tight fitting lid, on medium. Add 2 tablespoons butter, serrano, and garlic to pot. Cook 1–2 minutes, stirring occasionally, until fragrant. Add mussels, beer mixture, and remaining 4 tablespoons butter to pot; raise heat to high. Cover and cook 2–3 minutes until mussels open (discard any unopened shells). Stir in basil; serve with Coconut Rice (see recipe).
Red Curry Mussels with Basil