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Mussels Coconut Curry Style


Excellent blend of flavors.

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  • 2 T butter (1/4 stick)
  • 1/4 c chopped shallots
  • 2 T curry powder of choice
  • 1 14 oz can unsweetened coconut milk
  • 1 1/2 c dry white wine
  • 3 T fresh lemon juice
  • 2 bay leaves
  • 2 lbs black mussels, scrubbed, debearded
  • chopped fresh parsley for garnish


Adapted from


Step 1

Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes. Using tongs or slotted spoon, distribute mussels into 4 serving bowls. Boil broth until slightly thickened, stirring now and then, about 2 minutes. Season with salt and pepper. Spoon sauce over mussels and garnish with parsley.


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