Coconut-Curry Mussels Recipe

Name: Coconut-Curry Mussels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks lemongrass; 4 tablespoons vegetable oil; 2 medium red onions, thinly sliced; 6 cloves garlic, thinly sliced; 6 tablespoons chopped peeled ginger; 1/4 cup green curry paste; 2 15 -ounce cans coconut milk; 4 tablespoons fish sauce; 6 pounds mussels, scrubbed and debearded; 4 limes, halved; 1 cup chopped fresh cilantro; Crusty bread, for serving (optional)

Servings: persons

2 stalks lemongrass
4 tablespoons vegetable oil
2 medium red onions, thinly sliced
6 cloves garlic, thinly sliced
6 tablespoons chopped peeled ginger
1/4 cup green curry paste
2 15 -ounce cans coconut milk
4 tablespoons fish sauce
6 pounds mussels, scrubbed and debearded
4 limes, halved
1 cup chopped fresh cilantro
Crusty bread, for serving (optional)

1
Trim the lemongrass, leaving 6 inches at the root end; discard the tops.
2
Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
3
Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat.
4
Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes.
5
Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
6
Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer.
7
Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes.
8
(Discard any that do not open.)
9
Add the juice of 2 limes to each pot, then add the lime halves.
10
Stir 1/2 cup cilantro into each.
11
Serve with bread, if desired.
12
Photograph by Anna Williams

262

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 12 ingredients. The key ingredients include: 2 stalks lemongrass, 4 tablespoons vegetable oil, 2 medium red onions, thinly sliced, 6 cloves garlic, thinly sliced, 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