Curried mussels

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5 min


2 servings

* PLUS Cooking time: 8 minutes


  • 1 tbsp vegetable oil
  • 1 large onion , or 1 cup frozen chopped onion
  • 2 to 3 tsp red curry paste
  • 3 garlic cloves , minced, or 1 tbsp bottled minced garlic
  • 2 large tomatoes , or 1/2 796-mL can diced tomatoes with juice
  • 1/2 cup dry white wine
  • 1 kg fresh mussels


  • Heat oil in a large wide saucepan set over medium heat. Add onion, curry paste and garlic. Stir often for 3 minutes.
  • Meanwhile, if using fresh tomatoes, core and coarsely chop; if using canned tomatoes, measure out about 2 cups (500 mL), including juice. Add tomatoes to curry mixture along with wine. Bring to a boil, stirring occasionally. Then add mussels and stir. Cover and continue to cook until mussels open, from 5 to 6 minutes. Discard any mussels that do not open. Serve mussels in a wide bowl with crusty bread for dipping into sauce.

Nutrition (per serving)

  • Calories
  • 231,
  • Protein
  • 10.6 g,
  • Carbohydrates
  • 17.7 g,
  • Fat
  • 11.1 g,
  • Fibre
  • 3.3 g,
  • Sodium
  • 209 mg.

Mussels can always be counted on for a fast, yummy one-pot dinner. Paired with the heat from curry paste, these mussels burst with warming flavour. If you love a really fiery taste, up the amount of curry.