Curried coconut mussels

Prep 30 min
Total 40 min
Makes 4 Servings

Don’t forget the crusty bread when preparing for this sweet curry dish. The mouth-watering tomato-coconut curry sauce will have you wanting seconds…and thirds.



2 kg
fresh mussels
1 tbsp
vegetable oil
red onion, sliced
2 tbsp
large tomatoes, chopped
398 ml can
light coconut milk
1 tsp
1/2 cup
chopped cilantro


  • Rinse mussels. If any are open, firmly tap on the counter. If they do not close, discard. Heat a large pot over medium. When hot, add oil, then onion. Cook, stirring occasionally until onion softens, 3 min. Stir in curry powder and cook 1 min. Add tomatoes, coconut milk and salt. Increase heat and bring to a boil, stirring often.
  • Add mussels. Cover and cook, stirring occasionally, until they open, 7 to 9 min. Discard any mussels that don’t open, then stir in cilantro. Serve mussels in large deep bowls with crusty bread for dipping.

Kitchen Tip: Mussels can have a beard, little brown fibres that poke out from the shell. Pull hard on them to remove before cooking.


Calories 412
Protein 22 g
Carbohydrates 23 g
Fat 28 g
Fibre 5 g
Sodium 874 mg

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Photo credit: George Whiteside

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