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.

No additional tips available.

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

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.

Mussels in a Creamy Coconut Sauce

How did you like this recipe?

Frequently Asked Questions