Coconut Curry Mussels Recipe

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.

Heat olive oil (or coconut oil) in a pan.

Add chopped onion, garlic, ginger, and chili to the hot oil and sauté until the veggies begin to soften.

Add 2 generous teaspoons of curry powder and sauté with the aromatics for a couple of minutes over low heat to toast the spices.

Season with salt and pepper and stir.

Add coconut milk to deglaze the pan, stirring and scraping off any sticky bits at the bottom, and bring to a simmer.

If using pre-cooked frozen mussels, add them to the simmering broth. If using fresh mussels, ensure they are tightly closed before cooking.

Stir in chopped coriander and add a squeeze of lemon juice.

Cover and leave to simmer, then taste and adjust seasoning with more salt and lemon juice if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens