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Saltspring Island Mussels With Red Curry Paste

Saltspring Island Mussels With Red Curry Paste


600 g Saltspring Island Mussels or any plump and sweet variety
1 Tbsp Vegetable Oil
2 Clove Garlic, Chopped
2 Stalks Lemongrass, sliced
100 ml Coconut Milk (mixed with 2 to 3 Tbsp of water)
3 Tbsp Red Curry Paste (Thai)
2 tsp Sugar
3 Thai Bird’s Eye Chilies, whole
Sea Salt, to taste
Lime Wedges
A small handful of Thai/Asian Basil
8 Cherry Tomatoes, halved
Cilantro, for garnishing (Optional)


Heat the vegetable oil in a wok or saucepan. Add garlic, lemongrass, and give it a quick stir. Then pour in the coconut milk, curry paste, sugar, and chilies. Bring the mixture to a boil. Toss in the mussels, stir, and close with a lid. When all the mussels are cooked, season with salt, lime juice, and toss in the tomatoes and basil. Serve immediately.

Serves 2


  1. Oooh that looks amazing! I love taking the ferry over to Saltspring Island for their Saturday market, there's so much great food there. I haven't tried their mussels, but I think I might have to now!

  2. @Megan: Thanks.Wow! Sounds like a fun trip to Saltspring Island. I should plan a trip there too.


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