{"id":6848,"date":"2025-03-15T07:14:01","date_gmt":"2025-03-14T20:14:01","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=6848"},"modified":"2025-03-15T07:35:18","modified_gmt":"2025-03-14T20:35:18","slug":"coconut-curry-mussels","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/coconut-curry-mussels\/","title":{"rendered":"Coconut Curry Mussels"},"content":{"rendered":"\n

This is a classic Southeast Asian style Coconut Curry Mussels recipe flavored with Red Curry Paste and Coconut Milk. The flavors are uniquely Thai, with powerful flavors of Lemongrass, Chili, Lime, and Fish Sauce bursting through the luscious and creamy Coconut Broth. This dish is very easy to make and only requires a handful of readily available ingredients. For how simple it is, you\u2019ll be amazed at how sophisticated and huge the flavors are

<\/p>\n\n\n\n

\n
Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n

How to make amazing homemade Coconut Curry Mussels<\/h2>\n\n\n\n

In this recipe we\u2019ll share with you the step by step guide to making this wonderful recipe. The good news is there\u2019s not that many steps! To summarize, once you have properly prepared your Mussels, simply cook down some Shallots in a large pot before adding some Red Curry Paste, Soy Sauce, Fish Sauce, and Coconut Milk

<\/p>\n\n\n\n

Let that all cook down for about 10 \u2013 15 minutes to develop their flavors and then in go the Mussels! The Mussels won\u2019t take too long to cook. So, cover the pot with a lid and cook for about 4 \u2013 5 minutes and they\u2019ll be done!

<\/p>\n\n\n

\n
\"Coconut
This is our simple to follow recipe to produce amazing Coconut Curry Mussels<\/figcaption><\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n\n

You can check if the Mussels are done so easily. All you need to do is see if they have opened up. Once they open, they\u2019re cooked! It\u2019s as simple as that. I like to check the cooking of the Mussels every minute, as sometimes they\u2019ll take less time or more time to cook

<\/p>\n\n\n\n

Some Mussels may not open. If this is the case you cannot eat them as they will not be good. It\u2019s ok though, they won\u2019t harm the broth. So simply remove them before serving and you\u2019ll be good to go! The final step in prepping this simple meal is to hit the broth with some Fresh Lime Juice and then garnish with Cilantro and Chili. Then it\u2019s ready to eat!

<\/p>\n\n\n\n

You can make your own Curry Paste from Scratch, but we recommend simply using one from the store<\/h2>\n\n\n\n

Making your own Red Curry Paste involves a lot of work. You\u2019ll be grinding up spices and aromatics and then cooking them all down. It\u2019s actually a lot more affordable (and way easier) to simply use the store bought Curry Paste. They are of very high quality these days and help cut out a lot of leg work in this dish

<\/p>\n\n\n\n

The Coconut Curry Mussels require about 2 tbsp. of Red Curry Paste. A typical jar you buy from the store would have much more than is required for this recipe. Once opened, refrigerate the Curry Paste and it\u2019ll last for months, so you can make this dish time and time again, or try many other amazing dishes using Red Curry Paste. Our Thai Red Curry Chicken Recipe<\/a> is one that we highly recommend!

<\/p>\n\n\n

\n
\"Properly
You want to ensure the Mussels are well cleaned by soaking them in cold water before cooking<\/figcaption><\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n\n

How to properly prepare Mussels<\/h2>\n\n\n\n

In my cases you will need to do a little bit of prep to the Mussels before they are ready to be cooked. The first step is to place them in a big bowl filled with cold water and allow them to soak for at least 30 minutes. The Mussels will likely be carrying a lot of seawater in them, so this step helps to remove as much of that as possible

<\/p>\n\n\n\n

Trust us, you don\u2019t want seawater in the dish! I recommend giving them a soak for about 20 minutes, then straining them and soaking with fresh water. You can do this a few times if you like to ensure as much seawater is removed

<\/p>\n\n\n\n

While soaking them, this is a good time to \u2018de-beard\u2019 them. You may have heard this term before. De-bearding is simply removing the stringy beard-like pieces that often stick out from the Mussels. These are what the Mussels use to stick to rocks in the ocean. They\u2019re not pleasant to eat, so try to remove as much as you can from the Mussels

<\/p>\n\n\n\n

Once you\u2019ve properly soaked and de-bearded the Mussels they will be ready to cook! I like to prepare all the other ingredients in this dish while they\u2019re soaking to save a little bit of time

<\/p>\n\n\n

\n
\"Mussels
The hero of this Mussel dish is the fragrant, flavorful Thai Red Curry Broth<\/figcaption><\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n\n

Making the Broth is so easy<\/h2>\n\n\n\n

The Broth is always the unsung hero in Mussels, and in our Coconut Curry Mussels dish I truly think it is the star. Rich sweet, sour, and spicy flavors are offered up in droves in this meal, and the thickness that the Coconut Milk brings to the table adds a sense of luxury to the whole dish

<\/p>\n\n\n\n

There are very few ingredients needed to make this broth, but all of them do some serious heavy lifting. The Red Curry Paste is loaded with flavors from SE Asia, notably Lemongrass which is so prominent and tasty in this curry

<\/p>\n\n\n

\n
\"Coconut
There’s no better way to enjoy these Coconut Curry Mussels than a big piece of Sourdough Toast to mop up all that wonderful Broth<\/figcaption><\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n\n

Along with the Paste we add Coconut Milk, Soy Sauce, Fish Sauce, and Lime Juice. This combination of flavors is very typical to Thai Cuisine, especially in Coconut Based Curries. The Mussels drink up all of that amazing Curry sauce when they are cooked, and the Mussels Shells act almost like mini bowls to carry the Broth!

<\/p>\n\n\n\n

To finish the dish, you should always serve Mussels with some crusty Bread. We just used some Sourdough bread bought from the local grocery store. We generously applied Olive Oil to both sides then pan-fried it until charred. The bread makes for a perfect vessel to mop up any leftover broth once you\u2019ve devoured those tasty Mussels

<\/p>\n\n\n\n

\n