Coconut Curry Mussels Recipe

Inspect the mussels: discard any with broken shells or that do not close when tapped. Rinse and scrub shells and pull off any beards. Keep mussels refrigerated until ready to cook.

In a large wide pot or deep skillet with a tight-fitting lid, add 1 cup water and bring to a simmer over medium-high heat.

Add the mussels to the simmering water, cover, and steam for 4–6 minutes, shaking the pot once or twice, until mussels have opened. Use tongs to remove mussels as they open and set aside in a bowl, leaving the cooking liquid in the pot. Discard any mussels that remain closed after steaming.

Prep

While mussels are cooking or before, mince the shallot, garlic, and ginger, measure spices, and open the coconut milk can.

In a large skillet or the same pot used to steam mussels (wipe out any grit but leave about 1–2 tbsp of the cooking liquid for flavor), heat 1 tbs oil and 1 tbs butter over medium heat until butter foams.

Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes.

Add the garlic and ginger and cook for 30–45 seconds until fragrant, being careful not to burn the garlic.

Stir in the curry powder, turmeric, red curry paste (if using), and tomato paste. Cook, stirring, 1 minute to bloom the spices.

Deglaze the pan with 1 cup white wine (or stock), scraping up any browned bits. Let reduce by about half, 2–3 minutes, to concentrate flavor and cook off alcohol.

Pour in the coconut milk and bring to a gentle simmer. Add the heavy cream (or coconut cream), fish sauce, lime juice, and brown sugar. Stir to combine.

Simmer the sauce gently for 4–6 minutes until slightly thickened. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper, adding more lime, fish sauce, or sugar as needed to balance sweet/salty/sour.

If you used the mussel steaming liquid, strain it through a fine-mesh sieve into the sauce now for extra briny flavor (up to 1/2 cup), and stir to incorporate.

Return the cooked mussels to the skillet with the sauce, tossing gently to coat and warm through for 1–2 minutes. Discard any mussels that are closed at this point.

Stir in chopped cilantro and basil (if using). Adjust final seasoning with a squeeze more lime if desired.

Transfer mussels and sauce to a shallow serving bowl. Garnish with additional cilantro and sliced red chili if desired.

Serve immediately with crusty bread to soak up the coconut curry cream sauce, or alongside steamed rice. Enjoy while hot.