Coconut Curry Mussels Recipe

Name: Coconut Curry Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-inch piece of fresh ginger, peeled; 4 garlic cloves, halved; 1/2 cup water; 1 tablespoon extra-virgin olive oil; 2 large Spanish onions, coarsely chopped; 4 jalapenoshalved, seeded and thinly sliced; 2 stalks lemongrass, inner white bulb only, thinly sliced crosswise; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; One 12-ounce can evaporated skim milk; 1/2 cup unsweetened coconut milk; 3 pounds mussels, scrubbed and debearded; 2 tablespoons fresh lime juice; Kosher salt; 1/3 cup coarsely chopped cilantro; Lime wedges, for serving

Servings: persons

One 1 1/2-inch piece of fresh ginger, peeled
4 garlic cloves, halved
1/2 cup water
1 tablespoon extra-virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapenoshalved, seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
One 12-ounce can evaporated skim milk
1/2 cup unsweetened coconut milk
3 pounds mussels, scrubbed and debearded
2 tablespoons fresh lime juice
Kosher salt
1/3 cup coarsely chopped cilantro
Lime wedges, for serving

1
In a mini-food processor, coarsely chop the ginger and garlic.
2
Add the water and process until almost smooth.
3
Heat the oil in a large enameled cast-iron casserole.
4
Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
5
Add the jalapenos, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes.
6
Stir in the evaporated milk and coconut milk and bring to a simmer.
7
Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.
8
Bring the curry broth to a boil.
9
Stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open.
10
Stir in the lime juice and season with salt.
11
Spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: One 1 1/2-inch piece of fresh ginger, peeled, 4 garlic cloves, halved, 1/2 cup water, 1 tablespoon extra-virgin olive oil, and more.

Yes, Coconut Curry Mussels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Curry Mussels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions