This Coconut Red Curry Mussels recipe combines tender, fresh mussels with a creamy, flavorful curry sauce. Infused with ginger, garlic, and a touch of lime, it's the perfect dish for a cozy dinner or entertaining guests. Serve with crusty bread to soak up every last drop of the sauce!
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Why This Recipe Works
- Restaurant-Quality at Home: Impress your guests with this elegant yet simple dish.
- Bold Flavors: The red curry paste and coconut milk create a rich, aromatic sauce.
- Quick and Easy: Ready in just 25 minutes, making it perfect for weeknights or dinner parties.
If you love this recipe then be sure to check out our recipes for Fiery Ginger Garlic Shrimp, Shrimp Ceviche, Crispy Coconut Shrimp with Orange Marmalade Dip or Spicy Crispy Bang Bang Shrimp with Sweet Chili Sauce.
🥘 Ingredients
- Unsalted Butter: Adds richness and helps sauté the aromatics.
- Sweet Onion: Provides a mild sweetness to balance the bold curry flavors.
- Ginger and Garlic: Essential for depth and a classic curry base.
- Red Curry Paste: The star ingredient for a spicy, aromatic kick.
- Coconut Milk: Adds creaminess and richness to the sauce.
- Chicken Stock: Thins out the curry sauce while adding savory depth.
- Fish Sauce: Enhances the umami flavors in the dish.
- Brown Sugar: Balances the spice with a touch of sweetness.
- Fresh Mussels: Tender and juicy, they absorb the flavorful sauce beautifully.
- Cilantro: A fresh, herbaceous garnish.
- Lime Juice: Brightens the dish with a zesty finish.
📖 Substitutions & Variations
- Swap the chicken stock for veggie broth if you want a lighter, vegetarian-friendly base—same cozy vibes, just plant-based!
- Love a little heat? Toss in a diced chili or red pepper flakes for that perfect spicy kick.
- No mussels? No problem! Try tofu, eggplant, or mushrooms for a hearty vegetarian twist that soaks up all that coconut curry goodness.
- Finish strong with Thai basil or mint for a fresh pop of flavor, and don’t forget toasted coconut flakes for a little crunch—it’s the tropical touch you didn’t know you needed!
🔪How To Make Coconut Red Curry Mussels
Step One: Melt the butter in a large pot over medium heat. Add the diced onion and sauté until softened, about 2-3 minutes. Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
Step Two: Stir in the grated ginger and minced garlic, cooking for another minute until fragrant. Stir in the red curry paste and cook for 1 minute to release its flavor.
Step Three: Add the coconut milk, chicken stock, fish sauce, and brown sugar. Stir until well combined and bring the mixture to a simmer.
Step Four: Stir until well combined and bring the mixture to a simmer.
Step Three: Add the fresh mussels to the pot, stirring to coat them in the curry sauce. Cover the pot and let the mussels steam for 5-7 minutes, or until they open. Discard any mussels that do not open.
Step Four: Squeeze the lime juice over the mussels and sprinkle with fresh cilantro. Give the pot a gentle stir to mix everything together. Ladle the mussels and sauce into bowls. Serve immediately with crusty bread or your favorite side.
👩🍳 Expert Tips
- Check Freshness: Discard any mussels with cracked shells or that don’t close when tapped.
- Don’t Skip the Cilantro: It adds a fresh, herbaceous touch to balance the rich curry sauce.
- Use Full-Fat Coconut Milk: For the creamiest, most flavorful sauce.
- Serve Immediately: Mussels taste best fresh off the stove while they’re hot and tender.
🧂Serving Suggestions
Wondering what to serve with coconut red curry mussels? Try these sides:
- Crusty Bread: Perfect for soaking up the creamy curry sauce.
- Steamed Rice: Serve over jasmine or basmati rice for a heartier meal.
- Fresh Salad: A crisp side Vegan Fall Harvest Salad with a lime vinaigrette balances the richness of the dish.
- Noodles: Toss the mussels and sauce with Cooked Rice Noodles for a fun twist.
💭 FAQs
Yes! You can substitute mussels with tofu, eggplant, or mushrooms for a vegetarian version. Shrimp or scallops can also be used in place of mussels.
It's recommended to use full-fat coconut milk for the creamiest, most flavorful sauce. Low-fat coconut milk may alter the texture and richness.
Fresh mussels should have tightly closed shells. Discard any mussels with cracked shells or those that do not close when tapped.
While the mussels are best served immediately after cooking, you can prepare the curry sauce in advance and store it in the fridge until ready to cook the mussels.
The best way to store coconut red curry mussels is by refrigerating them in an airtight container. After cooking, allow the mussels to cool to room temperature before transferring them to the container. Be sure to store the mussels with the sauce to keep them moist and flavorful. They should be consumed within 1 to 2 days for optimal taste and safety. If you want to store them for a longer period, you can freeze them, though the texture may change slightly upon reheating. To freeze, place the mussels and sauce in a freezer-safe container or bag, ensuring it’s tightly sealed, and consume within 1 to 2 months. When ready to eat, thaw them in the refrigerator overnight and reheat gently on the stove.
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Coconut Red Curry Mussels
Ingredients
- 2 tablespoon Unsalted Butter
- 1 Sweet Onion Diced
- 1 teaspoon Ginger Grated
- 3 Cloves Garlic Minced
- 2 tablespoon Red Curry Paste
- 1 Can (14 oz) Coconut Milk Full-Fat
- ½ Cup Chicken Stock
- 2 teaspoon Fish Sauce
- 2 teaspoon Brown Sugar
- 4 Pounds Fresh Mussels Scrubbed And Debearded
- ¼ Cup Fresh Cilantro Chopped
- 1 Lime Juice
- Crusty Bread For Serving
Instructions
- Melt butter in a pot over medium heat. Add diced onion and cook for 2-3 minutes until softened. Add grated ginger and minced garlic, cooking for another minute until fragrant.
- Stir in red curry paste and cook for 1 minute to release the flavor.
- Pour in coconut milk, chicken stock, fish sauce, and brown sugar. Stir and bring to a simmer.
- Add fresh mussels, stir to coat in sauce, cover the pot, and steam for 5-7 minutes until mussels open. Discard any unopened mussels.
- Squeeze lime juice over mussels, sprinkle with cilantro, and stir. Serve with crusty bread or your favorite side.
Notes
Nutrition
Coconut Red Curry Mussels is an instant favorite in our house! Can’t wait to make this again.