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Creamy Coconut Curry Mussels

creamy coconut curry mussels - featured image
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Fresh mussels simmered in a velvety coconut curry sauce with garlic, ginger, and lime. This easy, crowd-pleasing appetizer is perfect for dinner parties or cozy gatherings, offering bold flavors and a tropical twist.

Ingredients

Scale
  • 2 pounds (900 g) fresh mussels, scrubbed and debearded
  • 1 can (14 oz) full-fat coconut milk
  • 2 tablespoons yellow curry paste (or red/green for spicier)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 shallots, finely diced (or 1/2 yellow onion)
  • 1 lime, juiced (plus wedges for serving)
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon brown sugar
  • 1/4 cup fresh cilantro, chopped (plus more for garnish)
  • 1/2 teaspoon chili flakes (optional)
  • 1 loaf crusty bread (French or sourdough), sliced and toasted
  • 2 tablespoons olive oil

Instructions

  1. Place mussels in a large bowl, cover with cold water, and let sit for 15 minutes. Scrub shells and remove beards. Discard any mussels that are open and don’t close when tapped.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic, ginger, and shallots. Sauté for 2-3 minutes until fragrant and softened.
  3. Add curry paste and stir for 1 minute to toast and develop flavor.
  4. Pour in coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine and bring to a gentle simmer (3-4 minutes). Taste and adjust seasoning.
  5. Add cleaned mussels to the pot, cover tightly, and cook for 5-6 minutes, shaking the pot once or twice. Mussels are done when all shells are open.
  6. Remove from heat. Sprinkle with chopped cilantro and chili flakes (if using). Stir gently to coat mussels in sauce.
  7. While mussels cook, slice bread and toast in oven at 400°F for 5-7 minutes until golden and crunchy.
  8. Serve mussels and curry broth in a large bowl, with toasted bread on the side. Garnish with extra lime wedges and cilantro.

Notes

Use the freshest mussels possible for best flavor. Clean mussels thoroughly to avoid grit. Full-fat coconut milk yields a creamier sauce; light coconut milk can be used for a lighter version. Adjust curry paste and chili flakes to taste for desired spice level. Serve immediately for best texture. For gluten-free, use GF bread or rice. Leftovers can be refrigerated up to 2 days and gently reheated on the stove.

Nutrition

Keywords: mussels, coconut curry, appetizer, seafood, dinner party, easy, Thai, French, dairy-free, gluten-free option

Find it online: https://lucydishes.com/creamy-coconut-curry-mussels-recipe-easy-dinner-party-appetizer/