Coconut Curry Mussels Done The Caribbean Way.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade paste can be lower in sodium and cost.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

lime leaves

🥗Healthier: bay leaves

💰Cheaper: dried lime zest

Bay leaves can provide a similar aromatic quality.

Start with a medium heat on a big wide pan.

Add olive oil to the pan.

Once the pan is warm, add onions and garlic.

Turn the heat down to low and sauté for about 3 minutes to bring out flavors without burning.

Add curry powder to the pan and toast it on low heat with the garlic and onion to release flavors.

Add fresh black pepper and chopped Shadow Benny (culantro) to the pan and toast quickly.

Add Scotch bonnet pepper (no seeds) to the pan and cook for about half a minute.

Increase heat to high and add the mussels to the pan, mixing well.

Add sea salt, diced tomato, and coconut milk to the pan.

Optionally, add some Carib beer to the mixture and stir.

Bring the mixture to a boil and cover the pan with a lid.

Cook for about 5 to 8 minutes until all mussels have opened up.

Once cooked, squeeze lemon juice over the mussels to brighten the dish, ensuring no seeds fall in.

Add chopped parsley and turn off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens