This recipe was fantastic! We doubled the recipe to make approx 10 lbs of mussels. 5 of us ate them all! Nice and spicy - used "Thai Kitchen" brand red curry paste. There was plenty of broth left over. Used it the next day as a base for a Thai Vegetable Shrimp Curry served over rice. This recipe is a keeper!

Reviewed On: Sep. 9, 2009