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.

No additional tips available.

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

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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.

Coconut-Curry Mussels

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