Thai Coconut Curry Mussels

Thai Coconut Curry Mussels

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  • Prep Time


  • Total Time


  • Servings



  • 1

    can coconut milk, unsweetened

  • cup fresh lime juice

  • cup white wine

  • cup sodium free chicken broth

  • 3

    cloves garlic, minced

  • 2

    Tbsp red curry paste

  • 1

    Tbsp asian fish sauce

  • 1

    Tbsp sugar

  • 5

    lbs. cleaned and scrubbed mussels

  • large handful of cilantro, chopped

  • fresh baked bread for dipping in sauce


Combine together milk, lime juice, white wine, broth, garlic, curry paste, fish sauce and sugar in large pot and bring to a boil. Cover and boil for 2 minutes. Add mussels and cover and cook for approximately 6-7 minutes, stirring occasionally. Mussels are ready when they open. Discard any unopened mussels. Test for saltiness. If too salty, you may add a small amount of very hot water to pot to alleviate this. Sprinkle with cilantro and toss to combine. Serve. Hint: Mussels and sauce are also delicious served over hot cooked pasta, such as linguini.


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