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Steamed Mussels · Coconut Curry

Steamed Mussels in Coconut Curry Broth

Mussels steamed in a fragrant red curry and coconut milk broth with ginger and lime. Spoon it over rice or mop it up with bread.

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Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Level
Easy

Ingredients

  • 4 lb mussels
  • 1 tbsp vegetable oil
  • 2 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 1 can coconut milk, 13.5 oz, full fat
  • ½ cup water
  • 1 tsp brown sugar
  • ½ tsp kosher salt
  • 2 tbsp lime juice
  • ⅓ cup fresh cilantro, chopped
  • cooked rice, for serving

Steps

  1. Rinse the mussels in a colander under cold running water, scrubbing off any grit and pulling off any beards.
  2. Tap any open mussels on the counter. Throw away any that don't close within a minute, and any with cracked shells.
  3. Heat the oil in a Dutch oven over medium heat. Add the shallots and cook until soft.
  4. Add the garlic and ginger and stir until fragrant.
  5. Add the curry paste and stir until it darkens slightly and smells toasty.
  6. Stir in the coconut milk, water, brown sugar and salt and simmer.
  7. Add the mussels, cover tightly and steam, shaking the pot once or twice, until the shells open.
  8. Throw away any mussels that haven't opened after another 2 minutes covered.
  9. Stir the lime juice into the broth.
  10. Ladle the mussels and broth into bowls over rice and top with cilantro.

Tip: Curry pastes vary a lot in heat. Start with 1 tablespoon if yours is fiery.

Tip: Many curry pastes are gluten-free, but check the label if that matters to you.

Tip: Mussels are cooked when the shells open wide and the meat is opaque and plump.

Storage: Best fresh. Refrigerate leftover broth up to 2 days; it makes a good soup base.

Estimated nutrition per serving: 380 calories · protein 22 g · carbohydrates 15 g · fiber <1 g · sugars 3 g · fat 27 g (saturated 19 g) · sodium 690 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 12 ingredients.