• Vegetable or Peanut Oil
  • 2 red bell pepper, large dice
  • 1 red onion, large dice
  • 2 carrots, peel and large dice
  • 3 celery stalk, large dice
  • 5 cloves garlic, rough chopped
  • 2 oz ginger, peeled and grated
  • 4 oz red curry paste (prefer Maesri brand)
  • 2 oz tomato paste
  • 27 oz coconut milk
  • 30 oz cream of coconut (prefer Coco Lopez brand)
  • 46 oz V8
  • 24 oz clam juice or seafood stock
  • 1 pineapple, peeled, cored and pureed in blender
  • 2 oz fresh lime juice
  • 4 scallions, sliced thin
  • 1 Tbsp cilantro, rough chopped
  • Optional Sambal or other chili paste for extra spiciness
  • 2 lbs Prince Edward Island Mussels
  • Salt, to taste


  1. Saute peppers, onion, celery and carrots on high.
  2. When tender and lightly charred, turn down heat to medium-low, add garlic and grated ginger. Saute until all is cooked and any liquid has evaporated. Add a pinch of salt.
  3. Add another tablespoon of vegetable or peanut oil and stir in curry and tomato paste. Cook for a few minutes while constantly scraping pan as fond forms on the bottom.
  4. Add all remaining ingredients except for cilantro and scallions. Add another pinch of salt.
  5. Bring to a boil and reduce to simmer. Cook for 20-30 minutes stirring occasionally. Add additional stock or a little water if needed.
  6. Remove from heat and puree until smooth with an immersion blender. Or allow to cool and puree carefully in blender only a portion at a time.
  7. Adjust seasoning with more salt or lime juice.
  8. To serve, saute about a teaspoon each of freshly grated ginger, garlic and shallot in a large deep skillet with a lid or pot.
  9. Add PEI Mussels, toss in pan.
  10. Add 3 to 4 cups Thai Curry Broth.
  11. Cover and cook on medium-high stirring occasionally until mussels have opened. Add a few tablespoons of butter and season to taste.
  12. Add cilantro and scallions.