Coconut Curry Mussels

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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

Author: Gaby Dalkin
5 from 2 votes
Mussels are something a lot of people shy away from when cooking at home, but this method guarantees success.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6 people


  • 3 pounds black mussels rinsed well
  • 2 tablespoons coconut oil
  • ½ 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


  • Clean the mussels and remove the beard.
  • 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.
  • 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.
  • 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.
  • 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.


Don't forget the crusty bread to sop up every drop of sauce!

Nutrition Information

Calories: 334kcal | Carbohydrates: 15g | Protein: 16g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 585mg | Potassium: 661mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2492IU | Vitamin C: 45mg | Calcium: 72mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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


  1. I haven't had mussels in SO long, but now have a serious craving! These sound (and look) so delicious!

  2. This sounds incredible. I love curry, but never tried it with mussels. I am going to try this asap. Pinned for now!

5 from 2 votes (2 ratings without comment)

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