Curry-marinated mussels on the half shell from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

  • shallots
  • red bell peppers
  • carrots
  • celery
  • cilantro
  • curry powder
  • mussels
  • Thai curry paste

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jicama-date canapés

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate cooked mussels, chilled, at least 2 hours and up to 1 day.

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