Coconut Curry Mussels

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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Coconut Curry Mussels are a vibrant and flavorful dish that brings a touch of the tropics to your dining table. With a harmonious blend of spicy, sweet, and savory notes, this recipe is perfect for a quick and impressive dinner. Fresh mussels simmered in a rich coconut curry sauce make for a meal that's both comforting and exciting.

Ingredients for Coconut Curry Mussels

Mussels are the star of the show, providing a fresh and briny flavor that pairs beautifully with the curry. The olive oil is used to sauté the aromatics, bringing out their natural flavors. Shallot, garlic, and ginger form the aromatic base, adding depth and warmth. Red curry paste delivers the essential spice and color. Coconut milk adds a creamy sweetness, while chicken broth provides a subtle savory undertone. Fish sauce enhances the umami, and lime juice provides a zesty brightness. Brown sugar balances the spice with a touch of sweetness. Red chili adds a fresh kick of heat, and cilantro offers a final pop of color and flavor. Salt and pepper are used to adjust the seasoning to your liking.

Tips & Tricks

  • Always check for any mussels that don't close when tapped before cooking; discard them to avoid any bad ones.
  • Adjust the spice level by adding more or less red chili or curry paste to suit your taste.
  • Use fresh ginger and garlic for the best flavor impact; pre-minced versions just don't compare.
  • If your mussels seem sandy, soak them in cold water with a bit of flour to help them expel grit before rinsing.

Serving Suggestions

Coconut Curry Mussels are delightful on their own, but they pair wonderfully with crusty bread or steamed jasmine rice to soak up that luscious sauce. A light side salad with a citrus vinaigrette can complement the flavors beautifully, adding a refreshing contrast.

Frequently Asked Questions

Can I use frozen mussels?
Yes, but fresh mussels are recommended for the best flavor and texture. If using frozen, ensure they are fully thawed and drained before cooking.
Is there a vegetarian version?
Yes, you can replace the mussels with tofu or a mix of mushrooms and use vegetable broth instead of chicken broth for a vegetarian twist.
How can I make it less spicy?
Reduce the amount of red curry paste and omit the red chili to decrease the heat level.

Coconut Curry Mussels Recipe Walkthrough

Start by rinsing and de-bearding the mussels under cold water. Discard any that are open and don't close when tapped. This ensures you're working with fresh, live mussels. In a large pot, heat olive oil over medium heat. Add the shallot, garlic, and ginger, sautéing for about two minutes until the aroma fills your kitchen.

Next, stir in the red curry paste, allowing it to cook for an additional minute. This helps release its full flavor potential. Pour in the coconut milk and chicken broth, stirring to combine everything nicely. Bring this mixture to a simmer, creating a rich base for your mussels.

Add in the fish sauce, lime juice, and brown sugar. Mix well until everything is incorporated. Now, it's time for the mussels to shine. Add them to the pot, cover, and cook for 5-7 minutes. You'll know they're done when the mussels open up. Discard any that remain closed. Finish by stirring in the red chili and cilantro, then season with salt and pepper as needed.

Why You'll Love This Recipe

  • Quick and easy: Ready in under 30 minutes, perfect for busy weeknights.
  • Bold flavors: A delightful balance of spice, sweetness, and umami.
  • Impressive yet simple: Looks gourmet, but is incredibly easy to make.
  • One-pot wonder: Minimal cleanup with maximum flavor.

Ingredients

2 lbs fresh mussels
1 tbsp olive oil
1 shallot, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp red curry paste
1 cup coconut milk
1 cup chicken broth
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
1 red chili, sliced
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Step-by-step Instructions

1. Rinse and de-beard the mussels under cold water, discarding any that are open and do not close when tapped.
2. Heat olive oil in a large pot over medium heat. Add shallot, garlic, and ginger, and sauté until fragrant, about 2 minutes.
3. Stir in the red curry paste, cooking for another minute.
4. Pour in the coconut milk and chicken broth, stirring to combine, and bring to a simmer.
5. Add the fish sauce, lime juice, and brown sugar, mixing until well incorporated.
6. Add the mussels to the pot, cover, and cook for 5-7 minutes until the mussels open up.
7. Discard any mussels that remain closed. Stir in the sliced red chili and fresh cilantro. Season with salt and pepper to taste.
8. Serve immediately, ladling the mussels and sauce into bowls.

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