Mussels with Coconut Curry Sauce
Dive into a taste of coastal paradise with this Mussels with Coconut Curry Sauce recipe, a vibrant fusion of fresh seafood and bold Thai-inspired flavors. Tender, briny mussels are bathed in a rich, aromatic sauce of creamy coconut milk, red curry paste, and a tantalizing blend of garlic, ginger, and lime juice. Accentuated with a touch of fish sauce and brown sugar for perfect balance, this dish delivers complex layers of sweet, savory, and tangy goodness in every bite. Finished with fresh cilantro, green onions, and optional red chili for a pop of freshness and heat, this quick 30-minute creation is perfect for seafood lovers and curry enthusiasts alike. Serve these mussels with warm crusty bread or steamed rice to soak up the luscious sauce for an unforgettable meal!
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Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 1 can (13.5 ounces) Coconut milk
- 1 tablespoon Vegetable oil
- 1 medium, finely chopped Yellow onion
- 3 large, minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 2 tablespoons Red curry paste
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons, chopped Fresh cilantro
- 2 stalks, thinly sliced Green onions
- 1 small, thinly sliced Red chili (optional)
- 0.5 cup Water
- to taste Salt
- to taste Black pepper
Instructions
Clean the mussels thoroughly by scrubbing their shells under running water and removing the beards. Discard any mussels that are open and do not close when tapped.
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Add the red curry paste to the pot and stir well to coat the onions and garlic.
Pour in the coconut milk and water, then stir to combine.
Add the fish sauce, brown sugar, and lime juice. Mix well and bring the sauce to a gentle simmer.
Season with salt and black pepper to taste.
Add the cleaned mussels to the pot, cover with a lid, and cook for 5-7 minutes, shaking the pot occasionally, or until the mussels have opened. Discard any mussels that do not open.
Stir in the chopped cilantro and sliced green onions.
If desired, garnish with thin slices of red chili for added heat.
Serve the mussels hot in bowls with plenty of the coconut curry sauce. Pair with crusty bread or steamed rice to soak up the sauce.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 7291 mg | 317% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.6 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 739 mg | 57% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 4068 mg | 87% | |
*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.
