Mussel Recipes // Mains & Entrées // Thai Blue Mussels
Cooking Time
Cooking Time:
15 min
  • Spicy
  • Lactose Free
Rate this recipe:

Thai Blue Mussels


5 lb (2.25 kg) fresh PEI Mussels
4 Tbsp (60 mL) butter
4 tomatoes, seeded and chopped
2 clove garlic, chopped
2 Tbsp (30 mL) fresh ginger, chopped
1 Tbsp (15 mL) Thai red curry paste
2 oz (60 ml0 can coconut milk
1 Tbsp (15 mL) fish sauce (or 1 tsp salt)
1 Tbsp (15 mL) brown sugar
1 cup (250 mL) carrot, finely sliced
1 red pepper, finely sliced
cup fresh cilantro, chopped
cup fresh basil, chopped
1 lb (500 g) rice noodles


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Heat butter in a large pot over medium heat. 
  3. Add tomatoes, garlic, ginger and curry paste. Sauté for about a minute until very fragrant. 
  4. Add coconut milk, fish sauce and sugar. Simmer for 2 minutes, stirring occasionally.
  5. Taste. Add more curry paste at this point if it’s not spicy enough. 
  6. Add carrots, red pepper, half the cilantro, half the basil and the fresh PEI Mussels; cover and cook for 5-8 minutes, or until mussels open. 
  7. Discard any that remain closed. 
  8. While fresh PEI Mussels are cooking, cook noodles according to package direction. 
  9. Ladle noodles into bowls. 
  10. Top with mussels, thai broth, and finish with remaining fresh cilantro and basil.
Recipe source: Select Nova Scotia