These coconut curry mussels are ready in just under 30 minutes and are packed full of leeks, garlic, and curry flavors. You’ll be blown away by how easy they are to make and want to slurp up every last drop of the red curry coconut sauce!
113.5 ozunsweetened coconut milkor use coconut cream
1 ¼poundsmusselswashed and beards removed
1mediumlime½ juiced and ½ cut into wedges for serving
2tablespoonscilantrochopped for serving
Instructions
Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of cold water. Scrub the outsides of the mussels if any are dirty and remove the string (or “beard”) by using your fingers, a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the water. Rinse the water until clean.
Bring a large pan to medium-low heat, add olive oil and chopped leeks, sauté for about 5 minutes or until translucent, make sure to stir often so they don't burn. Then add garlic and cook for another minute.
Add in the salt and curry paste, start with 1-1½ teaspoons of curry paste and add more if you want it spicier. Stir to combine. Add the wine and coconut milk. Bring the mixture to a simmer, stirring continuously for 5 minutes.
Reduce the heat to medium-low. Add the clean mussels and toss. Cover the skillet and cook just until the mussels open, about 5 minutes. Remove from heat, juice ½ the lime, toss to combine.
Serve in bowls. Garnish with the chopped cilantro, and lime wedges. Serve with bread or fries (optional).
Notes
Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of cold water. Scrub the outsides of the mussels if any are dirty and remove the string (or “beard”) by using your fingers, a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the water. Rinse the water until clean.