Mussels might not be your first thought for a quick weeknight dinner, but they actually excel in simple recipes like this one.
!) They cook quickly and excel in simple recipes like this one. Most people have probably made a variation on. Today we're using a Thai-style red curry paste and a quick vegetable sauté to create a bold, spicy broth that pairs perfectly with briny mussels. Add some easy rice stick noodles and you've got a complete meal on your hands in 20 minutes or less.
Here in the northeastern US, one of the best varieties of mussel hails from Prince Edward Island, just off Nova Scotia in Canada. Like most mussels available in North America, they are farmed rather than caught in the wild, which, according to, makes them one of the most sustainably produced seafoods you can buy. As with any seafood, you do need to find a supplier that you trust to provide you with fresh, high-quality product.
Because they steam very quickly, you should prep them and keep them in the fridge while you get your noodles ready and prepare your base sauce. You may not need to do much work at all to clean the mussels—a light scrub might be required, and you'll want to pull out any beards you see . Tap any mussels that are ajar to see if they can be coaxed closed; if not, they should be discarded.
Once they're back on ice, make the noodles. We chose thin rice vermicelli for this recipe—they cook through quickly just by sitting in hot water while you make the rest of the dish, and you won't need to use the stove. Of course, you can warm up a baguette if you'd prefer bread to mop up the broth, but the noodles seem like a more natural pairing for the Southeast Asian flavors we're using here.
The only real work you'll have to do is construct the curry broth. To start, we heat up some oil in a skillet and sauté some garlic and shallots before adding a dollop of red curry paste. You can typically find curry paste in canned or jarred form in your grocery store, or
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