Curry Coconut Mussels
Dive into a bowl of bold and flavorful Curry Coconut Mussels, where tender shellfish meet a creamy, aromatic broth infused with red curry paste, coconut milk, and fragrant spices like garlic and ginger. This dish combines the brininess of fresh mussels with the rich, slightly spicy notes of a Southeast Asian-inspired sauce, elevated by splashes of tangy lime juice and savory fish sauce. Ready in just 35 minutes, this recipe is perfect for weeknight dinners or impressing guests with a restaurant-worthy meal. Serve it with crusty bread, steamed rice, or noodles to savor every drop of the luscious broth. Garnished with fresh cilantro, scallions, and optional chili for a spicy kick, these mussels are a show-stopping centerpiece for any meal.
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Recipe Information
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 1 can (13.5 oz) coconut milk
- 1 cup chicken or vegetable stock
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 0.25 cup fresh cilantro, chopped (for garnish)
- 2 stalks scallions, thinly sliced (for garnish)
- 0.5 teaspoon sliced red chili or chili flakes (optional, for heat)
Instructions
Inspect all mussels and discard any that are cracked or do not close when tapped lightly. Rinse the mussels thoroughly under cold water and set aside.
In a large, deep pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the garlic and ginger to the pot and cook for an additional 1-2 minutes until fragrant, stirring frequently to avoid burning.
Stir in the red curry paste and cook for 1-2 minutes, allowing the spices to bloom and become aromatic.
Pour in the coconut milk and chicken or vegetable stock, stirring to combine the curry paste into the liquid.
Add the fish sauce, lime juice, and sugar to the pot. If you like a little heat, add the sliced red chili or chili flakes at this point. Bring the mixture to a simmer.
Carefully add the cleaned mussels to the pot, ensuring they are mostly submerged in the broth. Cover the pot with a lid and let the mussels steam for 5-7 minutes, or until they have all opened. Discard any mussels that remain closed.
Taste the broth and adjust seasoning with additional fish sauce or lime juice, if needed.
Transfer the mussels and broth into a large serving bowl. Garnish with fresh cilantro and scallions.
Serve hot with crusty bread, rice, or noodles to soak up the flavorful curry coconut broth.
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 5791 mg | 252% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 40.1 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 17.1 mcg | 85% | |
| Calcium | 500 mg | 38% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 3699 mg | 79% | |
*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.
