Reviewed: Nov. 25, 2007

This recipe was delicious! My local market was out of mussels, so I made it with littleneck clams which were absolutely delicious. The mussels would have been perfect as well. Have bread on hand to get all of the extra juice. I may try having a side of jasmine rice next time and pouring a small amount of the leftover juice on the rice. Yum. My boyfriend loved this so much has asked to have it again tomorrow!

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LaurenKrasnoff

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Reviewed: Apr. 2, 2007

this is a great recipe, i love curry, next time i will try a different type of curry, and maybe try clams aswell, thanks a lot.

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TopCook88

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Reviewed: Jan. 21, 2007

Simply amazing. Such an elegant and flavorful first course for a Thai dinner party. The sauce is to die for, and the cilantro is a wonderful touch. I've always been afraid of making mussels but they steamed up perfectly with this recipe. We bought 3# for 4 people and it was way too much, though. Recommend half that.

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Kristie

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Reviewed: Jun. 12, 2006

I've made this so many times and it is AMAZING. Make sure you have lots of crusty bread on hand to sop up all of the delicious sauce. The cilantro adds this great coolness to go along with the kick of the spice. Awesome!

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