Mussel in Red Curry
Cream Sauce
  • For 2 servings
  • Black mussel 1 kg
  • Galangal+Lemongrass
    +Kaffir lime leaves
    1/2 cup
  • Olive oil1 tbsp
  • Onion, chopped1/4 cup
  • Canned whole tomatoes,
    400 g
  • Sausage, sliced into bite-size pieces1/2 cup
  • Exotic Food Red Curry Paste2 tbsp
  • Whipping cream1/2 cup
  • Salt1/4 tsp
  • Black pepper, ground1/4 tsp
  • for garnish Basil leaves


  • Boil 2 litres of water (or more to cover all the mussel)
    with crushed galangal, lemongrass and kaffir lime leaves.
  • Add the mussels to the pot and cook for 5-6 minutes.
    Drain the mussels and reserve 1/2 cup of mussel water.
  • Heat a large skillet, add olive oil and onion. Cook until onion is soft.
  • Add tomatoes, sausages and curry paste. Cook until fragrant.
  • Add whipping cream and some mussel water. Season
    with salt and pepper.
  • Add mussels to the sauce and mix. Serve with some
    basil leaves on top.