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Coconut Curry Mussels

Coconut Curry Mussels

This recipe provides a delicious twist on the traditional west coast mussel dishes we've all come to love. For a creamier consistency feel free to swop the coconut milk for coconut cream to elevate this dish even further!

  • Cuisine
    • West Coast
    • Seafood
    • Curry


  • 2 tablespoons (1/4 stick) butter
  • 1/4 cup chopped shallots
  • 2 tablespoons Madras curry powder
  • 1 can unsweetened coconut milk (or coconut cream for creamier consistency)
  • 1 1/2 cups dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 small bay leaves
  • 1 kg black mussels, scrubbed, debearded
  • Chopped fresh parsley


Preparing the Mussles


Melt butter in heavy large pot over medium heat. Add shallots and curry powder; stir until fragrant, about 1 minute.

Add coconut milk, wine, lemon juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes.

Using tongs, place mussels in 4 bowls (discard any mussels that do not open). Boil sauce until slightly thickened, stirring occasionally, about 2 minutes.

Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Sprinkle with parsley.

  • Amount per serving
  • Calories0
  • % Daily Value*


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