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Home » Blog » Seafood Recipes » Curried Coconut Mussels

Curried Coconut Mussels

Cathy Roma Published: Feb 11, 2020

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A big pot of curried coconut mussels makes a quick and satisfying meal with sauce that's downright slurpable!
A big pot of curried coconut mussels makes a quick and satisfying meal with sauce that’s downright slurpable!
Curry Coconut Mussels in a large black pot with cilantro and chiles scattered over them.

This decadent, drool-worthy dish of curried coconut mussels can be on your table in under an hour. Mussels are perfect for a date night or a fancy a dinner party, and they are remarkably easy to make.

If you’re new to cooking mussels and feeling a little intimidated, let me put your fears to rest. They’re reasonably priced and available, they cook quickly, they’re easy to clean and prepare, and they ALWAYS impress!

Curry Coconut Mussels opened up and sprinkled with cilantro.

As seafood goes, mussels are one of the more reasonably priced items. You can buy them by the pound and if they’re farm-raised, very easy to clean.

The biggest trick to preparing mussels is in making sure they’re alive before cooking.

If any mussels are open, give them a little tap on the counter. If they close, they’re fine to eat. If they remain open or are broken or cracked, be sure to discard them.

Two servings of Curry Coconut Mussels with sliced bread for dipping.

I give mine a quick soak before debearding them (removing the byssus threads that allow the mussel to attach to stable surfaces). The beard, though not unsafe to eat, will be chewy and tough and it’s best to remove it before cooking.

Once your mussels are scrubbed and debearded, the rest is simple. We make our coconut curry sauce, toss in the mussels, cover, and cook until the mussels open.

Close up of Curry Coconut Mussels sprinkled with cilantro.

You can hold the mussels for a short time covered with a damp cloth in the refrigerator until you’re ready to cook them. I recommend buying, cleaning, and cooking the mussels the same day, but you could pick up and clean the mussels the day before.

But no more than a day before! Remember that they should be alive as you cook to prevent illness.

The sauce cooks up quickly, so be sure to prepare your mussels before you begin the sauce. They only take about 7-8 minutes to steam open in a pot covered with a tight-fitting lid.

Two servings of Curry Coconut Mussels in small black crocks.

This recipe yields enough for four generous main dish servings, 6-8 if you’re serving as an appetizer. I recommend serving these mussels with a big sprinkle of fresh cilantro, lime wedges and of course, loads of bread for sopping up all that delicious coconut curry sauce!

I dare you not to drink it straight from the pot!!

Let’s make curried coconut mussels

Step by step photos showing how to make Curry Coconut Mussels. Soak and scrub the mussels (1), debeard the mussels (2), saute the shallots, ginger and garlic (3), add the curry (4)
  1. Soak the mussels in cool water and scrub the shells well.
  2. Debeard the mussels.
  3. Saute the shallots in a large heavy bottomed pot until softened. Add the ginger and garlic.
  4. Add the curry and stir until fragrant. Add the sugar.
Step by step photos showing how to make Curry Coconut Mussels. Add the wine (5), add the coconut milk and the chiles (6), add the cleaned mussels (7), cover and steam, then add herbs (8).
  1. Deglaze with the sherry and reduce.
  2. Add the coconut milk, sliced chilis, and season with salt.
  3. Add the cleaned mussels and lime juice.
  4. Cover and cook until mussels have opened. Discard unopened mussels and sprinkle with cilantro. Serve with cilantro, lime wedges and bread.

Tips for success

  • Soaking the mussels for a short time will help them release any sand that has collected in the shell.
  • Be sure to scrub the shells well (I like a stainless steak scouring pad) to remove any barnacles or debris.
  • Debeard the mussels by pulling the beard out and down in a swift motion.
  • If any of the mussels are cracked or opened, discard them before cooking. You can tap any open mussel lightly on the counter and if it closes tightly, it’s fine to use.
  • You can substitute light coconut milk in this recipe, though I prefer the richness of regular coconut milk in the sauce..
  • After cooking the mussels, discard any that are unopened before serving.
  • Serve with lime wedges and a sliced baguette for dipping.
Two servings of Curry Coconut Mussels in back crocks with a pot of mussels on a towel.

More seafood favorites

  • Coconut Lime Ceviche
  • Seared Scallops with Fresh Corn Risotto
  • Roasted Fish with Citrus
  • Soy and Lime Grilled Salmon
  • Spanish Garlic Shrimp
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A pot of Curry Coconut Mussels with herbs and bread on scattered on the table.
Print
Curried Coconut Mussels
Prep Time
15 mins
Cook Time
20 mins
Soaking Time
20 mins
Total Time
55 mins
 

A big pot of curried coconut mussels makes a quick and satisfying meal with sauce that's downright slurpable!

Course: Main Dish
Cuisine: American
Keyword: curried coconut mussels, mussels
Servings: 4 Servings
Calories: 877 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 4 lbs mussels, scrubbed and de-bearded
  • 2 Tbsp unsalted butter
  • 1 large shallot, peeled and minced (about 2/3 cup)
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1/4 cup curry powder
  • 1 Tbsp light brown sugar
  • 2 cups dry sherry (dry white wine can be subsituted)
  • 28 oz unsweetened coconut milk (2 – 14 oz cans)
  • 2 tsp kosher salt
  • 1 thai chili, sliced into thin rounds(jalapeno pepper can be substituted)
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, minced
  • lime wedges and cilantro, for garnish
Instructions
  1. Stir a couple tablespoons of kosher salt into a bowl of cold water. Add the mussels and allow them to soak for about 15-20 mins.

  2. De-beard the mussels and scrub the shells well. Discard any open mussels. Drain and place the mussels in a bowl and drape a damp towel or paper towel over the top. Refrigerate.

  3. Melt the butter over med heat in a large dutch oven. Add the shallot and cook for 2-3 mins until it begins to soften. Add the garlic, ginger and saute for 2-3 more mins.

  4. Add the curry powder and stir until fragrant. Mix in the brown sugar and deglaze with the sherry. Cook until the sherry is reduced by half.

  5. Whisk in the coconut milk, thai chili, and season with salt. Bring to a boil and add lime juice and the cleaned mussels.

  6. Cover tightly with a lid and cook for about 7 mins or until the mussels have all opened. Sprinkle with cilantro.

  7. Discard any unopened mussels and divide the mussels into serving bowls. Divide the sauce between the bowls and serve with a sprinkle of cilantro and lime wedges.

Recipe Notes

Recipe yields 4 main dish servings, 6-8 appetizer servings.

 

  • Soaking the mussels for a short time will help them release any sand that has collected in the shell.
  • Be sure to scrub the shells well (I like a stainless steak scouring pad) to remove any barnacles or debris.
  • Debeard the mussels by pulling the beard out and down in a swift motion.
  • If any of the mussels are cracked or opened, discard them before cooking. You can tap any open mussel lightly on the counter and if it closes tightly, it’s fine to use.
  • You can substitute light coconut milk in this recipe, though I prefer the richness of regular coconut milk in the sauce..
  • After cooking the mussels, discard any that are unopened before serving.
  • Serve with lime wedges and a sliced baguette for dipping.
Nutrition Facts
Curried Coconut Mussels
Amount Per Serving
Calories 877 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 47g294%
Cholesterol 80mg27%
Sodium 1871mg81%
Potassium 1613mg46%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 12g13%
Protein 35g70%
Vitamin A 758IU15%
Vitamin C 34mg41%
Calcium 182mg18%
Iron 17mg94%
* Percent Daily Values are based on a 2000 calorie diet.
6

Main Dish Recipes, Recipe, Seafood Recipes coconut, curry, seafood, shellfish, mussels, coconut curry

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Comments

  1. Molly says

    June 24, 2023 at 8:50 pm

    My husband and I love this recipe! We had curry mussels at a local seafood restaurant a few times and then they stopped serving it, so we looked for a similar recipe to try at home and found this one. We make it often and are serving it for our parents tonight with local Puget Sound mussels.

    Reply
    • Cathy Roma says

      June 27, 2023 at 4:10 pm

      I wish I had your local mussels! So happy you found me and enjoy this recipe!

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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