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Coconut Curry Mussels

August 27, 2013


Is your palate starting to transition from summer to fall? Then this yummy recipe for Coconut Curry Mussels is the perfect end of season dish to indulge in!


Number of Servings



Preparation Time

25 min



• 2 pounds black mussels, scrubbed, debearded • 2 tablespoons (1/4 stick) butter • 1/4 cup chopped shallots • 2 tablespoons curry powder • 1 thai chili, finely chopped (can substitute good pinch of chili flakes) • 1 14-ounce can unsweetened coconut milk • 1 1/2 cups dry white wine • 1 stalk of lemongrass, chopped into four pieces and smashed • 3 tablespoons fresh lemon juice • 2 small bay leaves or 3 kaffir lime leaves* (optional) • Pinch of salt & pepper • Chopped cilantro • Chopped fresh parsley • Lime wedges



Melt butter in heavy, large pot over medium heat. Add shallots and curry powder, stir until fragrant; about 1 minute. Add coconut milk, thai chili or chili flakes, cilantro, wine, lemon juice, lemongrass stalks, and bay leaves and/or kaffir lime leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open; about 6 minutes. Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally; about 2 minutes. Season with salt and pepper; discard bay leaves or kaffir lime leaves. Spoon sauce over mussels. Sprinkle with parsley.