Coconut Curried Mussels with Cauliflower

Coconut Curried Mussels with CauliflowerRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Look for kaffir lime leaves at Asian markets, or substitute a teaspoon of grated lime rind. Shrimp paste is also available at Asian markets and freezes well. The homemade curry paste is worth making: It offers the best flavor and is much lower in sodium than commercial pastes.


Serves 4 (serving size: 12 mussels, 1/2 cup broth, and 1/2 cup cauliflower)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 196
Fat 6.2 g
Satfat 3.4 g
Monofat 0.7 g
Polyfat 0.8 g
Protein 18.7 g
Carbohydrate 17.8 g
Fiber 1.8 g
Cholesterol 34 mg
Iron 6.1 mg
Sodium 468 mg
Calcium 66 mg


Curry paste:
2 tablespoons thinly sliced peeled fresh lemongrass
2 tablespoons minced shallots
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/2 teaspoon shrimp paste
1/2 teaspoon grated peeled fresh ginger
1/4 teaspoon black peppercorns
1/4 teaspoon crushed red pepper
2 garlic cloves, chopped
1 kaffir lime leaf
1 tablespoon canola oil
2 cups small cauliflower florets
1 cup unsalted chicken stock (such as Swanson)
1 cup light coconut milk
48 mussels (about 2 pounds), scrubbed and debearded
2 tablespoons fresh lime juice
2 tablespoons thinly sliced Thai basil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh dill


1. To prepare curry paste, combine first 11 ingredients in a mortar or bowl; grind with a pestle until mixture forms a smooth paste.

2. To prepare mussels, heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add cauliflower; sauté 3 minutes or until lightly browned. Stir in curry paste, stock, and milk; bring to a boil. Add mussels; cover, and simmer 5 minutes or until mussels open. Discard any unopened shells. Stir in lime juice and herbs. Spoon into shallow bowls; serve immediately.


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