Coconut Curry Mussels

Consider me mildly obsessed with Halloween. It’s not a fully blown obsession quite yet, but I’m pretty excited about this week. Mostly because it involves these Coconut Curry Mussels, spooky dinner parties, and lots and lots of chocolate!

Coconut Curry Mussels

But my obsession ends at mild. I’m not one for those extreme haunted houses where you’re locked up for hours and there’s no safe word. Seeing zombies freaks me out.  Plus, my parents live in a different state, and I can’t just start screaming and they’ll come to rescue me. (yes, I realize I’m 28 years old and I still need my parents to calm me down after scary movies #sorrynotsorry)

After last weeks Dip Party the natural next step is Coconut Curry Mussels. Obviously, right? If I see anything with a coconut curry sauce on a menu, there’s a high percentage that it’s coming my way. I’d lick my bowl clean if it was the lady like thing to do, or just take a giant piece of grilled bread and sop up any and all of the deliciousness involved here! So here ya go… an easy way to bring the Coconut Curry Mussels home!

Coconut Curry Mussels

Coconut Curry Mussels

Ingredients

  • 3 pounds black mussels, rinsed well
  • 2 tablespoons coconut oil
  • 1/2 yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, sliced
  • 1 teaspoon red pepper flakes
  • 1 inch fresh ginger, peeled and roughly chopped
  • 4 tablespoons green curry paste
  • 1 14-oz can coconut milk
  • 1 tablespoon fish sauce
  • 2 limes – 1 juiced, the other cut into wedges for serving
  • fresh cilantro

Instructions

  1. Clean the mussels and remove the beard.
  2. In a large skillet, heat the coconut oil over medium high heat. Add the onions and red bell pepper and sauté for 2 minutes. Add the garlic, red pepper flakes and ginger and sauté for 30 seconds more.
  3. Add the curry paste to the mixture and stir to combine. Add the coconut milk and fish sauce to the mixture and bring the curry to a simmer and cook for 5 minutes.
  4. Add the mussels to the skillet and cover. Shake the pan occasionally and cook for 4-5 minutes until the mussels have all opened. Discard any mussels that didn’t open.
  5. Squeeze the lime over the mussels and transfer to serving bowls and serve alongside grilled bread to mop up the excess sauce. Serve with extra lime wedges and fresh cilantro.
https://whatsgabycooking.com/coconut-curry-mussels/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index

22 Comments

    1. Ditto that, this dish is divine. I love coconut!!! What a treat. But no on the scary movies, I just can’t do them, up all night! And then I have to pop in the Colin Firth version of Pride & Prejudice to calm me down…..

  1. I adore this. Also, I’m with you on needing someone to let me bury my face in their shoulder for scary movies. This never stops me from watching them, though.

  2. I looove making mussels in coconut curry – it’s such a nice twist from the traditional white wine broth.
    I like that you used green curry paste here! It definitely seems like it’d be one of the more refreshing curry pastes with mussels!

  3. Drooling at my desk is not a good thing. These would be delicious and the aroma of them cooking would be divine!

  4. I so love mussels cooked in something drippy and savory for bread dipping. I always fall back on butter and white wine – but not next time. This! It looks amazing.

  5. I love, love coconut curries. I am pretty sure I could eat cardboard if it was soaked in enough coconut curry. These mussels look delicious – I can’t wait to try

  6. These look incredible, Gaby! I’m totally down for the chocolate on Halloween, but would also like to avoid all the scary things. I can’t even watch the commercials for the scary movies…it freaks me out too much!

  7. Big mussels fan, and whenever i am near a French restaurant I like to enjoy a big bowl of them Your twist with coconut and curry just kicked up a classic a notch or two!

Leave a Reply

Your email address will not be published. Required fields are marked *