Mussels in Curry-Coconut Broth Recipe

Mussels in Curry-Coconut Broth

Serves 4


  • 1 tablespoon coconut oil
  • 2 tablespoons Thai curry paste (green or red)
  • 1 clove garlic, peeled and smashed
  • 1 Fresno chile pepper, thinly sliced crosswise
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon light brown sugar
  • 2 pounds mussels, scrubbed and beards removed
  • 1/4 cup chopped cilantro
  • 1 lime, quartered
  • 1 crusty baguette


  1. Heat a large saucepan over medium heat. Add coconut oil. Once melted, add curry paste, garlic, and chile. Cook, stirring often, until fragrant, about 3 minutes.
  2. Add coconut milk. Increase heat to medium-high and bring mixture to simmer, stirring to incorporate curry paste into coconut milk.
  3. Once simmering, stir in fish sauce and brown sugar. Add mussels, cover pan, and simmer until mussels open, about 5 minutes.
  4. Transfer mussels and broth to large, shallow serving dish. Discard any mussels that haven't opened. Garnish with chopped cilantro. Serve with lime quarters and crusty bread for soaking up broth.
  5. Cook's Tip:
  6. To remove beards, the filament that attach mussels to rocks, hold mussel upright and use your fingers to pull beard firmly down towards hinge.


Amount Per Serving (based on 4 servings)
Calories: 350
Fat: 27 g
Saturated Fat: 22 g
Cholesterol: 30 mg
Sodium: 1420 mg
Carbohydrates: 13 g
Fiber: 0 g
Sugar: 4 g
Protein: 16 g
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