Food & Cooking Recipes Ingredients Seafood Recipes Coconut-Curry Mussels 3.9 (52) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 25 mins Total Time: 25 mins Servings: 4 Serve these spicy, brothy mussels with rice for a quick, satisfying weeknight meal. Ingredients 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 Directions 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. Rate it Print