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Coconut-Curry Mussels


Serve these spicy, brothy mussels with rice for a quick, satisfying weeknight meal.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 2 tablespoons minced peeled fresh ginger (from a 1 1/2-inch piece)
  • 1 can (13 1/2 ounces) unsweetened coconut milk
  • 3 tablespoons green or yellow Thai curry paste
  • 3 pounds mussels, rinsed and scrubbed
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro


  1. In a large pot with a lid, melt butter over medium-high. Add garlic and ginger and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels and stir to combine. Cover and reduce heat to medium-high. Cook until mussels open, 5 minutes, stirring once. (Discard unopened mussels). Remove pot from heat and stir in lime juice and cilantro.

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