Curried Mussels
Dive into a bowl of irresistibly fragrant Curried Mussels, a flavorful fusion of fresh seafood and warm, aromatic spices. This quick and easy recipe combines tender mussels with a creamy coconut milk broth infused with curry powder, cumin, garlic, and fresh ginger for a bold, exotic flair. A splash of lime juice and a garnish of fresh cilantro add brightness to the dish, perfectly balancing the rich, spiced sauce. Ready in just 35 minutes, this one-pot wonder is perfect for a weeknight dinner or an elegant appetizer. Serve it with crusty bread for soaking up every last drop of the luscious curry sauce, or enjoy it on its own for a gluten-free delight. With its tantalizing blend of spice and ocean-fresh mussels, this dish is a must-try for seafood lovers!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- optional crusty bread, for serving
Instructions
Thoroughly clean and debeard the mussels if not already prepped. Discard any mussels that are cracked or do not close when tapped.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the finely chopped onion and sauté until translucent, about 4-5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Sprinkle in the curry powder and ground cumin, stirring to coat the onion mixture evenly in spices, and cook for 1 minute to toast the spices slightly.
Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer. Season with salt and black pepper.
Add the cleaned mussels to the pot, stirring gently to coat them in the sauce.
Cover the pot with a lid and let the mussels steam for 5-7 minutes, or until all the mussels have opened. Discard any mussels that did not open during cooking.
Squeeze in the fresh lime juice and stir in the chopped cilantro for a burst of flavor.
Serve the curried mussels immediately in bowls with the fragrant sauce ladled over them. Garnish with additional cilantro if desired.
Pair with crusty bread to soak up the sauce, or serve as is for a lighter, gluten-free option.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 9.2 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 21.4 mcg | 107% | |
| Calcium | 126 mg | 10% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
