Mussels in a Creamy Coconut Sauce Recipe

Name: Mussels in a Creamy Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium-sized mussels; 2 tablespoons olive or canola oil; 1/2 teaspoon whole brown mustard seeds; 1 good-sized onion (about 6 ounces), finely chopped; 1 teaspoon finely grated peeled fresh ginger; 1 teaspoon crushed garlic; 1 3/4 cups coconut milk, from a well-shaken can; 2 teaspoons ground cumin seeds; 1/4 teaspoon cayenne pepper; 3/4 teaspoon salt; 15 fresh curry leaves or 10 fresh basil leaves, crushed in the palm of your hand; 4 tablespoons finely chopped cilantro; 2 fresh hot green chilies (birds-eye is ideal), partially slit; 1 tablespoon lemon juice

Servings: persons

2 pounds medium-sized mussels
2 tablespoons olive or canola oil
1/2 teaspoon whole brown mustard seeds
1 good-sized onion (about 6 ounces), finely chopped
1 teaspoon finely grated peeled fresh ginger
1 teaspoon crushed garlic
1 3/4 cups coconut milk, from a well-shaken can
2 teaspoons ground cumin seeds
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
15 fresh curry leaves or 10 fresh basil leaves, crushed in the palm of your hand
4 tablespoons finely chopped cilantro
2 fresh hot green chilies (birds-eye is ideal), partially slit
1 tablespoon lemon juice

1
Scrub the mussels well with a brush, discarding those that remain open even after they are tapped.
2
Pull off any stringy beards.
3
Put the oil in a large pot and set over medium-high heat.
4
When hot, put in the mustard seeds.
5
As soon as the mustard seeds start to pop, a matter of seconds, put in the onions and turn the heat down to medium.
6
Stir and cook 45 minutes or until the onions have softened.
7
Add the ginger and garlic.
8
Stir for a minute.
9
Now add the coconut milk, 1 cup water, the cumin, cayenne, salt, curry leaves, cilantro, green chilies, and lemon juice.
10
Stir and bring to a simmer.
11
Simmer gently, uncovered, stirring now and then, for 5 minutes.
12
(This much can be done ahead of time.)
13
Add all the mussels and bring to a boil on medium-high heat.
14
Cover and cook rapidly for 5 minutes or until all the mussels have opened (discard any that stay closed).

241

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 14 ingredients. The key ingredients include: 2 pounds medium-sized mussels, 2 tablespoons olive or canola oil, 1/2 teaspoon whole brown mustard seeds, 1 good-sized onion (about 6 ounces), finely chopped, and more.

Yes, Mussels in a Creamy Coconut Sauce 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!

Mussels in a Creamy Coconut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions