Gluten Free Thai Green Curry Mussels & Noodles
Updated May 01, 2025, Published Apr 23, 2025
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A Quick, Gluten Free Dinner That Feels Fancy
Need a gluten-free recipe for dinner that’s both effortless and impressive? Look no further than this Thai Green Curry Mussels and Noodles dish. Not only does it come together in under 30 minutes, but it also feels like something you’d order at your favorite upscale Thai restaurant. It’s quick enough for a weeknight meal, yet elegant enough to serve guests.
What makes this even better is how budget-friendly it is. Mussels are one of the most affordable seafood options, and when combined with just a few pantry staples, they transform into a dish that’s comforting, exciting, and just a little bit exotic. Even better, it’s incredibly flexible—you can add more spice, swap in shrimp, or toss in some extra veggies depending on your preferences.
What You Need:
- 1 (9.9 ounce) package GloryLand Brown Rice & Millet Noodles
- 1 tablespoon olive oil
- 2 large shallots, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons lemongrass paste
- 1 lime, zested and juiced
- 2 tablespoons Thai green curry paste
- 1 (14 ounce) can coconut cream
- 1½ tablespoons fish sauce
- 1½ teaspoons coconut sugar or brown sugar
- 1½ pounds mussels, scrubbed and debearded
- ¼ cup fresh basil or Thai basil, chopped (plus more for garnish)
- Lime wedges, for serving
This dish hits all the right notes—fragrant, creamy, tangy, and just the right amount of spicy. In fact, the noodles soak up the curry-infused coconut broth perfectly, while the mussels add elegance and briny depth. For best results, don’t forget the extra lime and fresh basil on top—it really takes the whole dish to the next level.
Because this recipe is naturally gluten free, it’s a fantastic way to treat yourself without worrying about substitutions. Whether you’re cooking to impress guests or simply want a new favorite weeknight meal, this flavorful Thai-inspired dinner brings the wow factor—without the extra work.
Thai Green Curry Mussels and Noodles
Ingredients
- 1 (9.9 ounce) package GloryLand Brown Rice & Millet Noodles
- 1 tablespoon olive oil
- 2 large shallots, , thinly sliced
- 2 cloves garlic, , minced
- 1 tablespoon fresh ginger, , grated
- 3 tablespoons lemongrass paste
- 1 lime, , zested and juiced
- 2 tablespoons Thai green curry paste
- 1 (14 ounce) can coconut cream
- 1 ½ tablespoons fish sauce
- 1 ½ teaspoons coconut or brown sugar
- 1 ½ pounds mussels, , scrubbed and debearded
- ¼ cup basil or Thai basil leaves, , chopped, plus more for serving
- Lime wedges, , for serving
Instructions
- Cook the noodles for one minute less than the package directions. Drain and rinse with cold water. Set aside.
- In a large skillet or braiser, heat the oil over medium-high heat. Add shallots, garlic, and ginger. Cook, stirring for 1 – 2 minutes. Add lemongrass paste, lime zest, and curry paste. Cook for another 2 minutes or until fragrant. Stir in lime juice, coconut cream, fish sauce, and sugar. Bring to a boil. Add the mussels, cover the pan, and cook for 4 – 5 minutes or until the mussels have opened. Discard any mussels that do not open. Add the noodles and chopped basil leaves, toss gently and cook for another minute or until everything is warmed through.
- Serve with additional basil leaves and lime wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
