Coconut-Curry Mussels

Photo: Petrina Tinslay
Prep Time:
25 mins
Total Time:
25 mins

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


  • 1 tablespoon unsalted butter

  • 2 garlic cloves, minced

  • 2 tablespoons minced peeled fresh ginger (from a 1 ½-inch piece)

  • 1 can (13 ½ ounces) unsweetened coconut milk

  • 3 tablespoons green or yellow Thai curry paste

  • 3 pounds mussels, rinsed and scrubbed

  • 2 tablespoons fresh lime juice

  • ¼ 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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