Curried Coconut Mussels

Photo: John Autry; Styling: Cindy Barr

Try this Curried Coconut Mussels recipe if you love shellfish and crave big, bold flavors. Most mussels are now farm-raised, so they're easier to clean. You should still take time to rinse them under cold running water, and be sure to remove any beards.

Yield: 4 servings (serving size: about 15 mussels, about 1/2 cup coconut mixture, 1 tablespoon basil, and 1 lime wedge)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 241
  • Fat: 9.9g
  • Saturated fat: 4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 20g
  • Carbohydrate: 19.1g
  • Fiber: 1.7g
  • Cholesterol: 42mg
  • Iron: 6.8mg
  • Sodium: 594mg
  • Calcium: 80mg

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 tablespoon finely chopped peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, chopped
  • 2 teaspoons red curry paste
  • 1 cup light coconut milk
  • 1/2 cup dry white wine
  • 1 teaspoon dark brown sugar
  • 1/4 teaspoon kosher salt
  • 2 pounds small mussels, scrubbed and debearded (about 60)
  • 3/4 cup small basil leaves, divided
  • 3 tablespoons fresh lime juice
  • 4 lime wedges

Preparation

  1. 1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeño; sauté 3 minutes, stirring frequently. Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.
  2. Wine Match: Columbia Winery Cellarmaster's Riesling, Columbia Valley ($10), has a dense texture and honey-sweet flavor that's balanced with spice and mineral notes. Tart lime cuts through the rich coconutty broth of the mussels.—Julianna Grimes
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