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A pot of Curry Coconut Mussels with herbs and bread on scattered on the table.
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
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.