Curried mussels

Prep 5 min
Plus Cooking time: 8 minutes
Makes 2 servings

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1 tbsp
large onion, or 1 cup frozen chopped onion
2 to 3 tsp
garlic cloves, minced, or 1 tbsp bottled minced garlic
large tomatoes, or 1/2 796-mL can diced tomatoes with juice
1/2 cup
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.

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.


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