Coconut Curried Mussels

This Thai-inspired mussel dish is the perfect way to bring bold, vibrant flavors to your table.

Tender mussels are simmered in a creamy coconut broth, packed with the warmth of green curry, and brightened by a squeeze of lime.

The combination of spicy, savory, and tangy flavors is incredibly satisfying, while the rich broth begs for a piece of warm toast to soak it all up.

It’s a simple yet impressive dish that’s easy to make and perfect for a cozy dinner for two.

Curried Mussels, Easy mussels dinner for two people

Dinner, Mussels, Fish and seafood

Thai

Yield: 2

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Coconut Curried Mussels

Level: Easy

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Ingredients

• 2 tablespoons coconut oil
• 1 shallot, finely chopped
• 3 garlic cloves, finely chopped
• 1 serrano chile, seeded and chopped
• 1 tablespoon Thai green curry paste
• 1 cup unsweetened coconut milk
• ½ cup white wine
• 2 pounds fresh mussels, rinsed well
• 1 lime, juiced
• ½ teaspoon Asian fish sauce
• ½ cup whole cilantro leaves
• A few slices of toasted French baguette, for serving

Preparation

1. Heat the oil in a large sauté pan over medium heat until hot. Add the shallot, garlic, and chile, and cook until softened, about 3 minutes. Stir in the curry paste and cook for an additional minute.
2. Add the coconut milk, white wine, and mussels. Cover with a tight-fitting lid and cook until the mussels open, 5 to 7 minutes. Discard any mussels that remain closed.
3. Remove from heat. Use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pan. Stir in the lime juice, fish sauce, and cilantro into the broth.
4. Divide the mussels between two bowls. Ladle the broth over the mussels and serve with warm toast.

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