Description
A vibrant and flavorful Easy Coconut Curry Mussels recipe featuring tender mussels simmered in a fragrant coconut milk and red curry sauce, accented with lime and fresh cilantro. This dish is quick to prepare and perfect for a cozy seafood meal.
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)
- 1 medium lime (½ juiced and ½ cut into wedges for serving)
- 2 tablespoons cilantro (chopped for serving)
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 your fingers or a towel. Discard any mussels that are already open. Rinse the mussels under clean water.
- Sauté the aromatics: Heat a large pan over medium-low heat. Add olive oil and chopped leeks, sauté for about 5 minutes until translucent, stirring frequently to avoid burning. Add the minced garlic and cook for another minute until fragrant.
- Add seasoning and liquids: Stir in the kosher salt and red curry paste. Start with 1 to 1½ teaspoons of curry paste, adding more to adjust spiciness. Mix well. Pour in the white wine and coconut milk, bringing the mixture to a simmer while stirring continuously for 5 minutes to blend flavors.
- Cook the mussels: Reduce heat to medium-low. Add the cleaned mussels to the pan and toss to coat them evenly with the sauce. Cover the skillet and cook for about 5 minutes or until the mussels open. Discard any mussels that remain closed. Remove from heat, squeeze the juice of half a lime over the mussels, and toss to combine.
- Serve: Transfer mussels and sauce to serving bowls. Garnish with chopped cilantro and lime wedges. Serve immediately with bread or fries if desired.
Notes
- Ensure mussels are fresh and discard any that do not close when tapped.
- Adjust the amount of red curry paste according to your preferred spice level.
- White wine can be substituted with vegetable broth for a non-alcoholic version.
- Serve with crusty bread to soak up the delicious curry sauce.
- Properly cleaning mussels is crucial to remove grit and improve flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Keywords: coconut curry mussels, easy mussels recipe, seafood curry, coconut milk seafood, quick curry mussels
