Thai Coconut Curry Mussels

Thai Coconut Curry Mussels


  • 2-3lb cultivated mussels (cleaned and de-bearded)
  • 1 - 400mL can coconut milk
  • 1 tablespoon thai red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon grated or minced ginger
  • 2 teaspoons granulated sugar
  • Juice of 1 lime (about ¼ cup)
  • ⅓ cup chopped parsley or cilantro


Serve these mussels with something to sop up the insanely delicious coconut curry sauce.


1. In a pot large enough to accommodate all ingredients with at least 2 inches of head room at the top, bring all ingredient except mussels to a boil.
2. Add mussels, cover immediately with a tight fitting lid and reduce heat to medium-low. Cook for 4-5 minutes. Mussels should all open up. Discard any unopened mussels.
3. Toss with fresh parsley or cilantro and serve immediately.