Curried Mussel Soup with Lime Slaw

Coastal Living
Curried Mussel Soup with Lime Slaw Recipe

Photo: Jennifer Davick; Styling: Linda Hirst

Makes 4 servings


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1 tablespoon olive oil
3/4 cup finely diced onion
3/4 cup finely diced celery
2 teaspoons curry powder
1/2 cup dry white wine
1 cup clam broth
1 cup diced tomato
1/2 teaspoon kosher salt
1 1/2 pounds mussels, scrubbed and debearded
1 (13.66-ounce) can unsweetened coconut milk
1 cup finely shredded Napa cabbage
1/4 teaspoon lime zest
1 1/2 tablespoons fresh lime juice


Hands-on: 15 Minutes
Total: 25 Minutes

1. Heat olive oil in a medium soup pot over medium heat. Add onion and celery; cook 2 to 3 minutes or until tender and translucent. Add curry powder and cook, stirring often, 1 minute. Stir in white wine; simmer 2 minutes.

2. Add clam broth, tomato, and salt. Bring to a boil. Add mussels and cook, covered, 3 to 5 minutes or until mussels open. (Discard any that do not.) Add coconut milk, stirring gently. Cover and cook 1 minute or until heated through.

3. Toss cabbage with lime zest and juice in a small bowl. Ladle mussels and soup into shallow bowls, and top with lime slaw.

Created date

January 2015