Coconut Curry Mussels

Appies & Snacks, Gluten-Free, Main Dishes, Recipes

Coconut curry mussels

The older and busier I get, the less time I want to spend in the kitchen slaving away for hours while everyone else relaxes and visits. Call me cranky, but I just want to have a good time! I’ve always marvelled at steamed mussels (when done right), but am embarrassed to say that I have never cooked them as I thought they were so complicated. Then my brother made them at our family cabin for dinner.

Now, my brother doesn’t spend a lot of time in the kitchen (understatement of the year), but I’ll admit (under my breath so it doesn’t go to his head), everything he cooks tastes amazing! I watched him whip up a batch of fresh mussels in 20 minutes, and they were the BEST meal of the entire weekend! The next night I had to give it a whirl and created this coconut curry mussels recipe. It’s official, I’m in love.

Coconut Curry Mussels

As Valentine’s Day approaches, I think this would be such a perfect romantic meal.  Not too heavy, super easy, and perfect for sharing. You’ll look like a hero with almost no effort.  Now that’s my kind of meal.  xo

Ingredients:

  • 3 Tbsp. butter
  • 2 Tbsp. vegetable oil
  • 2 shallots or one small onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp. grated ginger
  • 1 cup off-dry white wine
  • 1/4 cup green curry paste
  • 1-400ml can coconut milk
  • 3 lb. fresh mussels
  • 2 limes, halved
  • salt to taste
  • fresh chopped cilantro (optional)
  • fresh bread for dipping

Directions:

  1. In a large saucepan over medium heat melt the butter with the oil.  Add the shallots and sauté for 2 minutes until translucent.  Add the garlic and ginger and cook for another 2 minutes, stirring.
  2. Add the wine and cook until it is reduced by half.  Add the coconut milk and curry paste and stir; increase the heat to medium-high and bring to a simmer.  Taste the sauce and add salt if desired.
  3. Add the mussels, cover the pot, and cook for 5-8 minutes, until the mussels have all opened.  Don’t over-cook them as they will get tough.  Before serving squeeze in the lime juice and stir.
  4. Serve them in the same pan you cooked them in with some rustic bread and fresh cilantro…and the rest of the wine:)
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13 Comments on “Coconut Curry Mussels”

  1. paintnart

    I had the pleasure of eating these mouth watering mussels ~ prepared at our cabin, one evening by our son, Terry and the next evening by our daughter, Tori ~ both were absolutely delicious! Not only were the mussels amazing, they really are the perfect dish to set in the middle of the table for a laid back fun and friendly atmosphere! I vote to make mussels a regular cabin meal for our family ~ we sat together with a glass (or two) of wine, savoring these delicious morsels, dipping our fresh baguettes in the garlicky cream sauce as we shared stories and laughter ~ YES ~ this grandma has cast her vote! Even my grandbabies loved them!!!

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  3. Darcey

    I made these on Boxing Day last year for an easy lunch – we’d had a drop in brunch with family and friends earlier and this was the perfect dish to serve those still hanging around. They were a hit! Love your blog & Insta page… thanks Tori xx

  4. Pamela

    Just made these tonight! LOVE!!! We practically finished an entire baguette just to savour all the sauce. So good! We made it with red curry paste instead of green (because we didn’t have any on hand) and used an okanagan rose wine. Thanks for posting this recipe ❤️

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