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Easy weeknight dinners don’t get any more impressive than these sheet pan mussels. Bold aromatics come together with curry paste and rich coconut milk for an incredible broth that goes right on the sheet pan to steam the mussels and infuse them with flavor. We keep the prep time low on this restaurant-quality dish by opting for prepared ginger, garlic, and lemongrass paste; however, feel free to substitute fresh, whole ingredients. In fact, if you have some time to spare, you could even try your hand at making your own curry paste.

Margaret Dickey
Margaret Dickey
Recipe by MyRecipes

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Read the full recipe after the video.

Recipe Summary

active:
10 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Pick over mussels, discarding any that are broken. Place all remaining mussels on a rimmed sheet pan.

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  • Whisk together coconut milk, wine, curry paste, garlic paste, ginger paste, and lemongrass paste in a medium bowl until smooth. Pour evenly over mussels.

  • Bake in preheated oven until all the mussels have opened, about 10 minutes. Sprinkle with cilantro and parsley. Serve with grilled bread; top with desired garnishes.

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