Red Curry Mussels and Roasted Sweet Potatoes

By David Tanis

Published May 7, 2019

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(167)
Comments
Read comments

Moules-frites, a hearty bowl of mussels served with fries on the side, is very popular in Belgium and France. This version is seasoned with Thai spices and paired with sweet potatoes — not traditional at all, but totally satisfying. The recipe calls for commercially made red curry paste, which makes this dish quick to prepare. It shouldn't be hard to find at Asian grocers and online, but do try to obtain makrut lime leaves, which impart a lovely floral note.

Featured in: A Taste of Thailand, With a Hint of France

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

FOR THE SWEET POTATOES

  • 6 medium sweet potatoes (about 3 pounds)

  • 3 tablespoons melted coconut oil or vegetable oil

  • Salt and pepper

  • 1 teaspoon cumin seeds, toasted and ground

  • ½ teaspoon ground cayenne, or less to taste

FOR THE CURRY

  • 2 tablespoons vegetable oil

  • 1 medium red onion, diced

  • 4 bird’s-eye chiles, split to the stem, seeds left in

  • 6 garlic cloves, minced

  • 1 (2-inch) piece fresh ginger, finely chopped (3 tablespoons)

  • 2 tablespoons finely chopped lemongrass

  • 3 tablespoons Thai red curry paste

  • 1 tablespoon tomato paste

  • 1 teaspoon fish sauce

  • 3 or 4 makrut lime leaves

  • 3 cups thick coconut milk (about 1 ½ cans, well shaken before opening)

  • 3 pounds mussels, cleaned

  • 1 cup roughly chopped cilantro leaves and tender stems, for garnish

  • 1 Fresno chile, sliced, for garnish

  • 1 cup Thai basil leaves, or another kind of basil, for garnish

  • Lime wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

68 grams carbs; 64 milligrams cholesterol; 766 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 28 grams saturated fat; 42 grams fat; 9 grams fiber; 1570 milligrams sodium; 35 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Prepare the sweet potatoes: Heat oven to 450 degrees. Peel the sweet potatoes, and cut them lengthwise into slender wedges. Put them in a large bowl, and toss them with coconut oil to coat. Season generously with salt and pepper. Transfer to a rimmed baking sheet and spread out in a single layer. Bake, uncovered for 15 minutes, then reduce heat to 400 degrees. Bake for 30 to 40 minutes until tender with a crisp exterior. Before serving, sprinkle with cumin and cayenne.

  2. Step 2

    While sweet potatoes are baking, make the curry: Put vegetable oil in a Dutch oven or heavy-bottomed pot with a lid over medium-high heat. Add onions and cook until lightly browned and softened, about 8 minutes, stirring frequently.

  3. Step 3

    Add chiles, garlic, ginger and lemongrass and let sizzle for about 1 minute. Then add red curry paste and tomato paste and fry with the onion mixture for 2 minutes more.

  4. Step 4

    Add fish sauce, lime leaves and coconut milk. Bring mixture to a boil, then add mussels and stir to coat with sauce. Cover and cook mussels, stirring once or twice, until all the mussels have steamed open, 8 to 10 minutes.

  5. Step 5

    Ladle mussels and lots of sauce into deep, wide bowls. Sprinkle with cilantro and Fresno chile slices and top with basil leaves. Serve with a platter of hot sweet potatoes and lime wedges.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
167 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Nancy

There really isn’t any need to peel the potatoes. The skin has lots of nutrients and doesn’t change the overall texture.

dimmerswitch

Makrut lime leaves are also called kaffir lime leaves and looking for them labeled as the latter may make it easier to find them. Even in some mainstream grocers - typically in the fresh herb produce section. Easier to buy if you have a SE Asian or Indian market nearby. Kaffir lime leaves add a distinct quality to a dish and I use a number of recipes that call for them. The good news is if you do find them, they freeze well to use as you need them.

VJBortolot

When I need a combo of red curry paste, kaffir lime leaves and lemon grass (the latter two I normally don't have handy), I usually substitute tom yum paste from a jar for the three in mussels as this recipe, or use with peanut butter and basil and ramen plus some tofu for any easy lunch. I think there's even fish sauce in it too. I use it quite often. The sweet potato fries look to be an excellent accompaniment.

Mitchell Wolf

Worked out really well without lime leaves, lemon grass, fish sauce, or Birds Eye chiles. The curry paste, ginger, garlic, and coconut milk are strong enough flavors that do not need a whole lot of amplification. And the curry paste does provide enough heat.

Susan B

Is one pound of mussels enough for 6 people? I don’t think so, if this is a main course?

Tracey Culver

@Susan B Recipe calls for 3 pounds of mussels.

Caitlin

The recipe calls for 3 pounds of mussels.

Kevin

This is delicious! I made a bed of basmati rice for the curry and mussels and just added the roasted yams to the mussels and sauce rather than as a side dish. Great topped with the fresh basil. So good!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.