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Coconut Curry Mussels


Yum! Coconut curry mussels is not only a delicious meal, it's super healthy and full of heart healthy omega-3s. Serve with your favorite crusty bread to sop up every drop of the delectable sauce.

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  • 4 pounds mussels
  • 1 tablespoon grapeseed or canola oil
  • 1 medium onion, sliced
  • 2 medium tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons curry powder
  • 1 teaspoon fennel seeds, crushed
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 (14-ounce) can "lite" coconut milk
  • 1/2 cup dry white wine
  • Fresh cilantro, chopped, for garnish


Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from


Step 1

Rinse mussels well and use a brush to remove any barnacles. Discard any with broken shells. Pull off any fibrous "beard" pinched between the shells (most cultivated mussels have had the beards removed).

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, until translucent, about 3 minutes.

Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; cook until the tomatoes soften, 1 to 2 minutes.

Add coconut milk and wine; bring to a boil and cook for 2 minutes.

Add the mussels, cover and reduce heat to medium. Cook for 6 minutes. Remove the mussels with a slotted spoon to a large bowl (discard any unopened mussels); cover to keep warm.

Boil the sauce over high heat for 5 minutes to reduce slightly. Pour the sauce over the mussels. Serve garnished with cilantro.


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