Coconut Curry Mussels

Coconut Curry Mussels


  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 yellow onion finely chopped
  • pinch of salt and black pepper
  • 2 cloves garlic minced
  • 2 tsp fresh ginger grated
  • 1 cup dry white wine
  • 1/4 cup green curry paste
  • 1 can coconut milk
  • 2 pounds fresh mussels scrubbed

For Serving

  • fresh cilantro chopped
  • 1 lime juiced
  • grilled bread


  • Start by preparing the mussels. Scrub them under running water. Discard any mussels whose shells aren't closed shut.
  • In a large saucepan or Dutch oven over medium heat, melt the butter with the olive oil. Add the onion, salt and pepper and sauté for 5-7 minutes or until translucent.
  • Add the garlic and ginger and cook for another 2-3 minutes, stirring.
  • Add the wine and cook until it is reduced by about half. Add the coconut milk and whisk in the curry paste until dissolved.
  • Increase the heat to medium-high and bring to a simmer. Taste the broth and adjust seasonings to your liking.
  • Add the mussels, cover the pot, and cook for 8-10 minutes until the mussels have opened (discard any that do not open.)
  • Before serving, squeeze in the lime juice and top with fresh cilantro.
  • Serve with grilled bread or crusty baguette to soak up the broth. Add a simple salad to complete the meal (and maybe even the rest of the wine!)

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