Coconut Curry Mussels Recipe
Recipe information
Make Coconut Curry Mussels in just 35m. One Pound of Mussels served in a coconut curry cream sauce served with Ciabatta bread
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Ingredients
Mussels
Coconut Curry Cream Sauce
For Serving
Mussels Prep
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
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.
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.
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.
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
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.
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
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.
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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