Recipe: Coconut Curry Mussels
If you’re not already making mussels at home, what are you waiting for?
I am OBSESSED with this recipe. Seriously, obsessed.
I love mussels. They’re easily one of my favourite seafoods, but I’ve never really made them at home on my own. Until now. 😈 And let me tell y’all, it was life changing. I’ll be making mussels at home on a regular basis.
I mean, what’s not to love about mussels?
First, they’re delicious.
They are also super easy to cook. This entire recipe takes less than 20 minutes to prepare. Steaming mussels is straight forward and doesn’t require any special skills or fancy kitchen tools.
One of my favourite things about mussels is how affordable they are. A 2lb bag of mussels only set me back $6 and it’s more than enough to feed two for a hearty dinner.
Mussels are also incredibly healthy. They’re a lean protein choice, packed full of important vitamins and nutrients like iron, B12, and zinc.
Finally, mussels are one of the most sustainable seafood choices on the planet. As a restorative filter feeder, they require no inputs and farming them actually helps to enhance the quality of the marine ecosystem.
A win for the planet, a win for your health, and a win for your wallet.
I know that cooking mussels at home can seem intimidating, but in reality, it’s shockingly easy. The most important thing to remember is to discard any mussels that are already opened.
Safe mussel handling tips
- When purchasing mussels at the grocery store, double bag them and keep them apart from the rest of your groceries, ensuring they don’t leak on any fresh produce or other items.
- Once you get home, keep your mussels refrigerated and cool until you’re ready to use them.
- Right before cooking, wash the mussels well. Scrub the shells and remove any strings that are attached.
- Be sure to discard any mussels that have already opened or have broken/cracked shells.
- After washing, keep the mussels on ice until you’re ready to cook them.
After that, there are a thousand ways to make mussels, but I love them in a creamy curry sauce. This coconut curry sauce was so easy to make. I just used sautéed onions and garlic, a few tablespoons of red curry paste, and a can of coconut milk. Easy peasy, with ingredients you likely already have at home.
If you give this a try, please let me know!
Coconut Curry Mussels
Equipment
- 1 Large skillet
Ingredients
- 2 lbs mussels
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 onion diced
- 2 tbsp red curry paste
- 1 can full fat coconut milk
- 1/4 cup vegetable broth
- 2 green onions
- salt and pepper to taste
- baguette for serving
Instructions
Preparation Notes
- Keep the mussels cold in the refrigerator until you’re ready to use them. Once you pull them out of the fridge, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and pull out any strings. Discard mussels that have opened already or have cracked shells. Continue to keep the mussels in the ice water until cooking.
- Heat a large skillet over medium-high heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes.
- Stir in the curry paste and mix well. Cook for 5 more minutes.
- Add in the coconut milk and stock, stirring until the mixture is smooth. Bring the mixture to a simmer, stirring constantly, then reduce the heat to medium-low.
- Add the mussels and toss in the curry sauce. Cover the skillet and cook just until the mussels open, approximately 5-6 minutes.
- Garnish the mussels with the sliced green onions and serve. Serve immediately with baguettes.
