Coconut Curry Mussels

These Coconut Curry Mussels are ready in under 30 minutes and packed with leeks, garlic, and curry flavors. You’ll be blown away by how easy this recipe is to make. I dare you not to slurp every last drop of the red curry coconut sauce!

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Why This Recipe Works

Like my coconut curry chicken, this coconut curry mussels recipe features red curry paste, zesty aromatics, and a creamy coconut milk broth. It caters to seafood lovers and can easily be adjusted for spice levels, making it a versatile option for families or dining with friends.

The key is building up the flavor from the bottom, starting with leek and garlic and then moving on to the curry and coconut milk. Then, steam the mussels for mere minutes and finish them off with a squeeze of lime and a good toss. Get that broth in all the crevices!

I love to serve some crispy air fryer sweet potato fries on the side for a Thai-fusion Moules Frites. This dish is also gluten-free, paleo, and Whole30-approved!

Ingredients

• Olive Oil: To sauté the aromatics and give the coconut curry mussels a rich flavor.
• Leek: Provides a subtle sweetness with a hint of onion flavor. Only use the white parts — save the green parts for homemade broth or stock.
• Garlic: Fresh garlic cloves add a potent, aromatic kick that deepens the taste profile.
• Red Curry Paste: Imparts a complex, slightly spicy, and aromatic element. The best place to find curry paste is at Asian food markets, but larger grocery stores also carry it.
• White Wine: Adds acidity and depth, deglazing the pan and contrasting the creamy coconut milk broth. Opt for varietals like Pinot Grigio or Sauvignon Blanc.
• Coconut Milk: Brings a creamy, delicately sweet contrast to the curry’s heat. You’ll need full-fat coconut milk for this recipe, not lite coconut milk or coconut milk from a carton.
• Mussels: The stars of the show! Mussels add a tender texture and a sweet, oceanic flavor to the curry. Make sure to wash them and remove the beards before cooking.
• Lime: Adds a bright, citrusy zest, balancing the dish’s creaminess and savoriness.
• Cilantro: Infuses the dish with a burst of fresh, herbal notes.

Instructions

1. Prepare the Mussels: Soak the mussels in a bowl of cold water. Scrub any dirty mussels and pull firmly on the beard to remove it. Discard any mussels that are already open.
2. Sauté the Base: Sauté the chopped leeks with olive oil in a large pan over medium-low, stirring occasionally until they turn soft and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Add the Spice: Add salt and the red curry paste. Start with 1-1 ½ teaspoon, then increase it later on if you prefer more spice. Stir the mixture to coat the aromatics.
4. Deglaze and Simmer: Pour in the white wine, followed by the coconut milk, stirring well. Let the mixture come to a gentle simmer for about 5 minutes.
5. Cook the Mussels: Add the mussels to the pan, mixing well to coat them in the sauce. Cover the pan and steam the mussels until they open, which should take 5 to 6 minutes.
6. Finish with Lime: Once the mussels are cooked, squeeze the juice of half a lime over the pan and give everything a final toss to combine.
7. Serve: Dish out the mussels and sauce into bowls, garnishing each with a sprinkle of fresh cilantro and a wedge of lime on the side. You can also serve your coconut curry mussels with a side of crusty bread or crispy fries to dip into the sauce.

Substitutions & Variations

• Leek: If leeks are unavailable, shallots offer a similar sweetness and texture.
• Garlic: In a pinch, ½ teaspoon of garlic powder can substitute for each fresh clove.
• Red Curry Paste: Green curry paste works well for a different flavor profile with a bit more heat.
• White Wine: For a non-alcoholic option, use vegetable broth or a splash of white wine vinegar diluted with water.
• Coconut Milk: Half-and-half or heavy cream also works for an even richer sauce.
• Mussels: Clams are a great alternative, providing a similar texture and flavor.
• Cilantro: If you prefer a different herb, Thai basil or mint are also great choices.

Storing & Reheating

Keep leftover coconut curry mussels fresh with these simple storage and reheating tips:

• Fridge: Store any leftover mussels and sauce in an airtight container for up to 2 days.
• Freezer: I don’t recommend freezing this dish, as mussels can become tough, and the sauce may separate upon thawing.
• Reheating: Gently reheat leftovers in a pan over low until just warmed through. It’s important not to overcook the mussels during reheating to maintain their tender texture.

Expert Tips

• Fresh Mussels: Always buy fresh mussels. Always. I get mine at Whole Foods.
• Check the Shells: Make sure all of the mussels are alive prior to cooking. The shells should be closed tightly. If a shell is slightly open, you can tap it on a hard surface; if the shell closes, it’s good to go. If it stays open, you’ll want to throw it out.
• Clean the Mussels: Be sure to clean and debeard the mussels before cooking. This process is super simple — just pull on the beard, and you are all done.
• Discard Bad Mussels After Cooking: All mussels should open up during the cooking process. Any mussels that don’t open should be tossed.

FAQs

Related Recipes

If you enjoyed this coconut curry mussels recipe, take a peek at some other boldly-flavored curries and soups like these:

• Spicy Vegetable Coconut Curry Soup
• Tom Kha Soup
• Butter Chicken

If you try these Coconut Curry Mussels, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!