This post may contain affiliate links. Please see my affiliate disclosure for more information.
A big pot of curried coconut mussels makes a quick and satisfying meal with sauce that’s downright slurpable!
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!
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.
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.
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.
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
- Soak the mussels in cool water and scrub the shells well.
- Debeard the mussels.
- Saute the shallots in a large heavy bottomed pot until softened. Add the ginger and garlic.
- Add the curry and stir until fragrant. Add the sugar.
- Deglaze with the sherry and reduce.
- Add the coconut milk, sliced chilis, and season with salt.
- Add the cleaned mussels and lime juice.
- 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.
More seafood favorites
- Coconut Lime Ceviche
- Seared Scallops with Fresh Corn Risotto
- Roasted Fish with Citrus
- Soy and Lime Grilled Salmon
- Spanish Garlic Shrimp
A big pot of curried coconut mussels makes a quick and satisfying meal with sauce that's downright slurpable!
- 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
-
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.
-
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.
-
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.
-
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.
-
Whisk in the coconut milk, thai chili, and season with salt. Bring to a boil and add lime juice and the cleaned mussels.
-
Cover tightly with a lid and cook for about 7 mins or until the mussels have all opened. Sprinkle with cilantro.
-
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 yields 4 main dish servings, 6-8 appetizer servings.
Â
- 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.
Molly says
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.
Cathy Roma says
I wish I had your local mussels! So happy you found me and enjoy this recipe!