Coconut Curry Mussels
Transport yourself to the exotic flavors of Thailand with this aromatic and indulgent Thai Green Curry Mussels recipe. The combination of tender mussels, fragrant green curry paste, creamy coconut milk, and zesty lime juice creates a dish that is bursting with vibrant flavors and rich spices. Perfect for impressing dinner guests or simply treating yourself to a sumptuous seafood delight.
— Constant Cookbook
Ingredients
- 3 pounds black mussels, rinsed well
- 2 tablespoons coconut oil
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, sliced
- 1 teaspoon red pepper flakes
- 1 inch fresh ginger, peeled and roughly chopped
- 4 tablespoons green curry paste
- 1 14-oz can coconut milk
- 1 tablespoon fish sauce
- 2 limes – 1 juiced, the other cut into wedges for serving
- fresh cilantro
Instructions
- Clean the mussels and remove the beard.
- In a large skillet, heat the coconut oil over medium high heat. Add the onions and red bell pepper and sauté for 2 minutes. Add the garlic, red pepper flakes and ginger and sauté for 30 seconds more.
- Add the curry paste to the mixture and stir to combine. Add the coconut milk and fish sauce to the mixture and bring the curry to a simmer and cook for 5 minutes.
- Add the mussels to the skillet and cover. Shake the pan occasionally and cook for 4-5 minutes until the mussels have all opened. Discard any mussels that didn’t open.
- Squeeze the lime over the mussels and transfer to serving bowls and serve alongside grilled bread to mop up the excess sauce. Serve with extra lime wedges and fresh cilantro.
Nutrition
- Calories: 334 kcal
- Carbohydrate Content: 15 g
- Protein Content: 16 g
- Fat Content: 25 g
- Saturated Fat Content: 20 g
- Cholesterol Content: 32 mg
- Sodium Content: 585 mg
- Fiber Content: 3 g
- Sugar Content: 5 g
- Unsaturated Fat Content: 3 g
- Serving Size: 1 serving
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