Description
This Easy Coconut Curry Mussels recipe combines tender fresh mussels with a rich and aromatic coconut curry broth, infused with red curry paste, garlic, and leeks. Ready in just 30 minutes, it’s a delightful seafood dish perfect for a cozy dinner served with lime and cilantro garnish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small leek (white parts only, finely chopped)
- 2 cloves garlic (minced)
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon red curry paste (or more to taste)
- ¼ cup white wine
- 1 13.5 oz can unsweetened coconut milk (or coconut cream)
- 1 ¼ pounds mussels (washed and beards removed)
For Serving
- 1 medium lime (½ juiced and ½ cut into wedges for serving)
- 2 tablespoons cilantro (chopped)
Instructions
- Prepare the Mussels. Keep the mussels refrigerated until ready to use. Place them in a large bowl of cold water, scrub the outsides if dirty, and remove the beard by pulling it out with fingers or a towel. Discard any mussels that are already open. Rinse in clean water to remove any sand or debris.
- Sauté Aromatics. Heat a large pan over medium-low heat, add olive oil and chopped leeks. Sauté for about 5 minutes until translucent, stirring often to prevent burning. Add the minced garlic and cook for an additional minute until fragrant.
- Create the Curry Base. Stir in the kosher salt and red curry paste (start with 1 to 1½ teaspoons and adjust as desired). Mix well to combine. Pour in the white wine and coconut milk, bringing the mixture to a gentle simmer while stirring continuously for 5 minutes to meld the flavors.
- Cook the Mussels. Lower the heat to medium-low, add the cleaned mussels to the pan, and toss them in the curry broth. Cover the skillet and cook just until the mussels open, approximately 5 minutes. Remove from heat and squeeze juice from half of the lime over the dish, tossing gently to distribute.
- Serve and Garnish. Spoon the mussels along with the curry broth into serving bowls. Garnish with chopped cilantro and lime wedges. Optionally, serve alongside crusty bread or fries to soak up the flavorful sauce.
Notes
- Discard any mussels that remain closed after cooking to ensure freshness and safety.
- You can adjust the amount of red curry paste to make the dish milder or spicier according to your preference.
- If coconut cream is used instead of coconut milk, expect a richer and thicker sauce.
- Serve immediately to enjoy the mussels at their best texture and flavor.
- Leftovers can be stored in the refrigerator for up to 2 days but are best freshly made.
