Curried coconut mussels

Chatelaine 0

( 10 ratings )

Preparation time:
30 minutes
4 Servings
George Whiteside

George Whiteside


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

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.


  • 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 Tips:

Mussels can have a beard, little brown fibres that poke out from the shell. Pull hard on them to remove before cooking. Mussels are a very good buy, usually costing only about $2 for 250 g.

Nutrition (per Serving)

22 g
23 g
28 g
874 mg

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