Jul 14 2026
Restaurants›Bonfyre American Grille›Coconut Curry Mussels Recipe

Coconut Curry Mussels Recipe

Inspired by Bonfyre American Grille
Time35m
Serves2

One Pound of Mussels served in a coconut curry cream sauce served with Ciabatta bread

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Ingredients

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Mussels

Coconut Curry Cream Sauce

For Serving

Method

Mussels Prep

  1. 1

    Clean mussels

    Rinse the mussels under cold running water. Discard any with cracked shells or that remain open after a firm tap. Scrub shells to remove debris and remove the beards by pulling toward the hinge. Place cleaned mussels in a colander and sprinkle with 1 tsp sea salt; set aside in the refrigerator while you make the sauce (do not soak).

Coconut Curry Cream Sauce

  1. 2

    Sweat aromatics

    Heat the oil and butter in a large-wide deep skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

  2. 3

    Build curry base

    Add the Thai red curry paste and curry powder to the aromatics and stir for 30–60 seconds to bloom the spices. This helps release flavor from the paste and powder.

  3. 4

    Deglaze and simmer

    Pour in the chicken or seafood stock and use a wooden spoon to scrape any browned bits from the pan. Stir in the coconut milk and heavy cream. Bring the mixture to a gentle simmer over medium-low heat.

  4. 5

    Season the sauce

    Add fish sauce, light brown sugar, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes if using. Taste and adjust seasoning — the sauce should be slightly savory, slightly sweet, and balanced with a hint of tang.

Cook Mussels

  1. 6

    Add mussels to pan

    Increase heat to medium-high. Add the cleaned mussels to the simmering coconut curry sauce, cover the pan with a tight-fitting lid, and let steam for 4–6 minutes, shaking the pan once or twice, until the mussels open. Discard any mussels that do not open after 6 minutes.

  2. 7

    Finish sauce and herbs

    Once mussels open, remove the pan from heat. Stir in the lime juice, chopped cilantro, and chopped basil (if using). Taste the broth and adjust with additional fish sauce, salt, or lime juice as needed.

Ciabatta and Serve

  1. 8

    Toast bread

    While the mussels steam, slice the ciabatta and lightly brush with butter, if desired. Toast in a hot pan or under a broiler until golden and crisp, about 2–3 minutes per side.

  2. 9

    Plate and serve

    Ladle mussels and plenty of the coconut curry broth into shallow bowls. Serve with toasted ciabatta on the side for dipping, and lime wedges. Garnish with a few more sprigs of cilantro. Serve immediately.

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