Red Curry Coconut Milk Salt Spring Island Mussels

This tropical Thai twist on the French classic Moules Marinières features premium quality Salt Spring Island mussels from the rich, cool, clean coastal waters of beautiful BC. Using Aroy-D Instant Thai Red Curry, infused with coconut milk, red curry paste, lemongrass, galangal, basil leaves, sugar and kaffir lime leaves, this amazing sauce is used by Canadian chef Greg Couillard in most of Asian-inspired recipes. So if this premade Thai elixir is a top choice for Greg, it's definitely worth giving it a go. Full flavoured with the right amount of heat, these Thai-Inspired Salt Spring Island Mussels with Aroy-D Red Curry Coconut Milk, make a delicious summer dish, excellent served with warm fluffy pita bread or a bowl of Jasmine rice, and tall glass of cold Thai Singha beer.



Salt Spring Island Mussels with Red Curry Coconut Milk
Serves 4

5 lb fresh Salt Spring Island mussels, scrubbed and de-bearded
2 tbsp vegetable oil
40 fresh curry leaves
1 large onion sliced
6 green chilies slit open length ways
1 inch of fresh ginger, peeled and cut into thin strips
1/2 tsp ground turmeric
14 oz Aroy-D Instant Red Curry
1 handful of chopped cilantro, for garnish


Wash and scrub the mussels. Discard any open ones that do not close when tapped, then set aside the remainder. Heat the oil in a large pan on medium high and add the curry leaves, chillies, onion and ginger and cook, stirring, for 6–8 minutes. When the onion is translucent, add the turmeric and stir for 30 seconds, then add the Aroy-D Instant Red Curry. Bring to a simmer and allow to bubble for a couple of minutes. Adjust the seasoning, if necessary, then add the mussels, cover the pan and simmer heavily on medium for 10-12 minutes until all the mussels have opened. If all the mussels haven’t opened, re-cover the pan and simmer another minute. Remove the pan from the heat and discard any unopened mussels. To serve, ladle the mussels and sauce into a large bowl with plenty of squishy pita bread or bowl of steamed Jasmin rice.