How to Make Coconut-Curry Mussels | EatingWell

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.

Clean mussels under cold running water, scrubbing the shells and removing beards.

Heat vegetable oil in a large pot over medium heat until shimmering.

Sauté chopped onion, garlic, and ginger until fragrant, about 2-3 minutes.

Add red curry paste and stir for 1 minute to release flavors.

Pour in coconut milk and add lime leaves, stirring to combine.

Season with fish sauce and brown sugar, simmer for 5 minutes.

Add mussels to the pot, cover, and cook until shells open, about 5-7 minutes.

Discard any mussels that do not open after cooking.

Remove from heat and stir in chopped cilantro and lime juice.

Serve mussels in bowls with broth, garnished with green onions and chili peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens