Reviewed: Oct. 13, 2009

this is AWESOME!!! i added a small thai chili pepper and a little ginger root to the broth, served with plain jasmine rice. SO GOOD! mussels do release a lot of liquid, so if you're like me who tend to taste test a lot while cooking, taste this dish AFTER the mussels are cooked.

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EverFree

Living In: Los Angeles, California, USA

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Reviewed: Sep. 23, 2009

YUMMY! This is a great way to use fresh mussels. Even my kids loved it! I would like a bit more heat, so I will probably try a different/more curry next time.

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Mrs. Q.

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Reviewed: Sep. 9, 2009

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!

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Brenda

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Reviewed: Jul. 13, 2009

Fantastic! I used clams instead of mussels and me and my guests loved them! I used curry powder as I didn't have curry paste

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NKL

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Reviewed: May 23, 2009

Absolutely marvelous! I didn't have red curry and couldn't find it in the store, so resorted to green curry and added red pepper flakes to kick it up a notch. I made the mistake of cutting fresh basil into the mix, since I've seen this done with curry in Thai restaurants. Will definitely not do that again. It gave the mix an odd taste. My bad. I love mussels, I love Thai, and this was an awesome base! 5 stars!

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spyderdriver

Cooking Level: Expert

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Reviewed: Feb. 20, 2009

Holy COW, this was good! I made it as the first course on Valentine's Day for my honey. I went ahead and made the whole recipe for the sauce, and just used a pound of mussels. It was delicious, and we were both glad to have extra sauce to soak up with crusty bread. I am already thinking of ways to use this sauce for other dishes - chicken or fish and veggies over rice, for one! Thanks for an AWESOME recipe!

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Jenny

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Reviewed: Jan. 28, 2009

Awesome! Doubled the curry paste but we like spice.

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Marci

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Reviewed: Nov. 2, 2008

This recipe rocks! We have a Belgian restaurant in town that makes great mussels and my husband liked these Thai curry mussels better than theirs! You really don't need 2 cups of cilantro--maybe 1 cup. Just sprinkle some in each bowl before you spoon in the mussels and broth. This is so easy and so delicious. Guest will be impressed.

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SMGRUHLKE

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Reviewed: Aug. 27, 2008

This is an excellent way to serve mussels. I've only ever done the safe tomato or butter based broth even though we enjoy hot thai food. I cut back on the curry only because I didnt want it seriously hot but will take it up to full heat next time. Delicious, and will make again.

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CASPER76

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

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Reviewed: Aug. 21, 2008

Perfect! I originally halved the recipe because I wasn't sure my boys would like it - and then had to make more. Byrdboys were drinking the broth. Definite keeper, thank you!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jul. 13, 2008

This is so easy to make... and my husband loves it. I made it a couple of times and everyone who tries it says it is great. Thanks for sharing it.

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Sol

Cooking Level: Beginning

Home Town: Tijuana, Baja California, Mexico

Living In: San Diego, California, USA

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Reviewed: Jun. 26, 2008

NOt a big fan of these, no heat..Thanks anyway

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Jun. 21, 2008

I halved this recipe, but otherwise followed it exactly. My only complaint is that there was not enough heat. I'll add dried thai chilis next time. The sauce is so incredibly delicious. Be sure you have some crusty Italian bread to sop it up with!!!

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BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: May 7, 2008

We made a big pot of these for a party we had on Monday (since it was a bank holiday here)Great idea - served them with some pickled ginger and hot chilli sauce. Nice and spicy!

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Ita

Cooking Level: Expert

Living In: Belfast, County Antrim, Northern Ireland, U.K.

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Reviewed: Apr. 3, 2008

Awesome!!! This is really flavorful, you won't want it to end! My only recommendation would be to make double the sauce and eat it with rice so you can soak up the extra sauce. Yumm!

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Alison Sommer

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Reviewed: Apr. 3, 2008

I have cooked this several times for guests and everyone always raves about this dish. The sauce is fantastic and having bread on the table for dipping works well.

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mhnstr

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Reviewed: Mar. 21, 2008

Fantastic!, it turned out beautifully. I'm a huge fan of Cilantro and the rich curry sauce had a fair bit of heat to it aswell! I always have to remind myself though, that the mussels release a lot of juices and water. Great as an appetizer or a light main course. I'm cooking it tonight as a romantic dinner for the two of us, once the kids are in bed!

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Warner Strauss

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 19, 2008

MMM... I love mussels, and I have never had them prepared any other way than with garlic and white wine before this recipe. We really enjoyed this dish. It was so easy to put together! I had never made a curry sauce, which was a lot of fun. I served these mussels with Pad Thai and Crusty French Bread (both from this site), which was a great way to sop up all of the extra sauce. I forgot to buy cilantro, so I used chopped green onions instead. I'm still partial to the garlic/ white wine method of serving mussels, but this was great as well!

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