Dinner

Easy Coconut Curry Mussels Recipe

ByLuna Ryder October 23, 2025October 23, 2025

Introduction

This easy coconut curry mussels recipe combines tender mussels with a fragrant, creamy coconut curry sauce. It’s a quick and flavorful dish perfect for a cozy dinner or entertaining guests.

A silver pan filled with a rich orange sauce base, holding many glossy black mussels scattered evenly across the surface. Some mussels are opened, revealing their tender light beige insides, while others stay closed with a shiny shell. Diced pieces of green herbs and white bits of garlic float on the sauce, adding texture and color contrast. On the right side of the pan, there is a squeezed lime half resting on the sauce, its light green shredded pulp visible. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 use coconut cream)
1 ¼ pounds mussels (washed and beards removed)
1 medium lime (½ juiced and ½ cut into wedges for serving)
2 tablespoons cilantro (chopped for serving)

Instructions

Step 1: Keep the mussels refrigerated until ready to use. Place them in a large bowl of cold water. Scrub the shells if dirty and remove the beard by pulling it out with your fingers or a towel. Discard any mussels that are already open. Rinse the mussels in clean water.
Step 2: Heat olive oil in a large pan over medium-low heat. Add the chopped leeks and sauté for about 5 minutes until translucent, stirring frequently to prevent burning. Add minced garlic and cook for another minute.
Step 3: Stir in the kosher salt and red curry paste, starting with 1 to 1½ teaspoons. Add more if you prefer spicier heat. Mix well, then pour in the white wine and coconut milk. Bring the sauce to a simmer, stirring continuously for 5 minutes.
Step 4: Reduce the heat to medium-low. Add the cleaned mussels to the pan and toss to coat them in the sauce. Cover the pan and cook until the mussels open, about 5 minutes. Remove from heat, squeeze the juice of half a lime over the mussels, and toss gently to combine.
Step 5: Serve the mussels in bowls, garnished with chopped cilantro and lime wedges. Pair with crusty bread or fries if desired.

Tips & Variations

Use coconut cream instead of coconut milk for a richer, thicker sauce.
If red curry paste is unavailable, try substituting with yellow or green curry paste for a different flavor profile.
Make sure to discard any mussels that do not open during cooking to avoid any food safety issues.

Storage

Store any leftover mussels and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the mussels, which can become rubbery.

How to Serve

A top view of a silver pan filled with cooked mussels in a creamy, orange-colored sauce with visible small chopped green onions. The mussels are dark blue-black with some shells slightly open, showing the light beige inside. On the right side of the pan, a squeezed lime half rests partially in the sauce. The pan is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mussels for this recipe?

Fresh mussels are best for this dish because they open during cooking, indicating they are safe to eat. Frozen mussels usually come pre-cooked and won’t open, so they work differently and may alter the texture.