Curried Mussels Recipe

Inspect and Clean

Rinse mussels under cold running water. Discard any with cracked shells or that remain open after a firm tap. Remove beards by pulling toward the hinge and scrub shells with a brush if needed.

Place cleaned mussels in a bowl and toss with 1 tsp kosher salt and 1/2 tsp black pepper; set aside while you prepare the curry base (this seasons them lightly).

Heat a large wide, heavy-bottomed sauté pan or Dutch oven over medium-high heat. Add 2 tbsp butter and 1 tbsp neutral oil. When butter foams, add the finely chopped onion and a pinch of salt and sweat, stirring, until translucent and soft, about 6–8 minutes.

Add the minced garlic and grated ginger and cook 45–60 seconds until fragrant, stirring so they don't brown.

Stir in 2 tbsp curry powder, 1/2 tsp turmeric, 1/2 tsp ground cumin and 1/4 tsp red chili flakes. Cook the spices with the aromatics for 1–2 minutes to bloom their flavors, stirring constantly to prevent burning.

Add 1 tbsp tomato paste and cook another minute, stirring to coat the aromatics and deepen the paste's flavor.

Pour in 1 cup dry white wine (or stock) to deglaze the pan, scraping any brown bits from the bottom. Bring to a gentle simmer and allow the liquid to reduce by about one-third, 3–4 minutes.

Stir in 1 cup full-fat coconut milk and bring the mixture back to a gentle simmer. Taste and season lightly with additional salt if needed. Simmer the curry base 3–4 minutes so flavors meld and sauce slightly thickens.

Raise heat to medium-high. Add the mussels to the pan, stirring to combine so they're evenly coated with the curry-coconut sauce. Cover the pan with a tight-fitting lid.

Steam the mussels for 5–7 minutes, shaking the pan once or twice, until most mussels have opened. Use tongs or a slotted spoon to lift mussels; discard any that remain tightly closed after cooking.

Remove pan from heat. Stir in 2 tbsp fresh lemon juice and, if using, 1 tbsp butter for a glossy finish. Taste and adjust seasoning with salt and freshly ground black pepper (about 1/4 tsp).

Sprinkle 1/2 cup roughly chopped cilantro and 2 tbsp sliced scallion greens over the mussels. Gently toss to combine and distribute garnish.

Serve immediately in the pan or transfer to a large shallow bowl with plenty of sauce. Offer lemon wedges and crusty bread or steamed rice for soaking up the curry sauce.