Mussels in Red Coconut Curry |

Mussels in Red Coconut Curry

I don't think you'll have any misgivings about delightfully creamy and smoky Mussels in Red Coconut Curry. Except that maybe you can't get enough!

Course Main
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 305 kcal
Author Danielle Cushing


  • 2 pounds mussels you usually buy them this way, scrubbed and beards removed
  • 2 tablespoon butter
  • 1/2 cup shallots thinly sliced
  • 1 red bell pepper thinly sliced
  • 3 cloves garlic minced
  • 1/4-1/2 cup curry paste to taste
  • 1 tablespoon fresh ginger
  • 2 cans coconut milk you may use light, but it won't be quite as creamy/indulgent
  • juice of 1 lime
  • 1/2 cup fresh basil to garnish
  • 1/2 cup fresh cilantro to garnish
  • dried chilies to garnish


  1. Keep the mussels refrigerated until you're ready to use. Discard any mussels that have opened and do not close after a quick tap. Keep the mussels in the ice water until ready to drop into your dish.
  2. In a deep saucepan, heat butter over medium heat. Add the shallots, bell pepper, and garlic and saute until softened and fragrant, about 3-4 minutes. Add curry paste and ginger and fry about 30 seconds before adding the coconut milk and lime juice. Bring to a boil.
  3. Once boiling, add the mussels. Cover and cook about 4-5 minutes, stirring occasionally to ensure even cooking. Discard any mussels that don’t open.
  4. To serve: Divide among 4 bowls, top with fresh basil and cilantro and dried chilies.