Coconut Curry Mussels

When Garrett McCord told me he had the best mussels recipe in the world I was skeptical, that is until I tried it. Yikes this is good! ~Elise

When I need a good party food or want to impress some friends I usually turn to mussels cooked in coconut milk and curry. It’s affordable, easy to prepare, and has a definite wow factor.

These mussels take on the flavors of the broth which is spiked with lemongrass, pungent red chilies, and kaffir lime leaves leaving them with a distinct Thai flavor.


The mussels themselves infuse the broth with a light salty brine that cuts through the richness of the coconut milk. This recipe will feed four people happily or make an excellent appetizer for a group.
Serve with beer and crusty bread.

Coconut Curry Mussels Recipe

Ingredients

• 2 lbs of mussels, cleaned and debearded
• 1 tablespoon of vegetable oil
• 1 yellow onion, chopped
• 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
• 3 teaspoons of ginger, minced
• 1 1/2 tablespoons of curry powder
• 1/2 cup of chicken broth
• 1 can of coconut milk (13.5 fl. oz.)
• Pinch of salt
• 1 stalk of lemongrass, chopped into four pieces and smashed
• 3 kaffir lime leaves* (optional)
• Chopped cilantro
• Lime wedges

*Kaffir lime leaf: a key ingredient in Vietnamese, Thai, and Hmong cuisine; can be found in Asian Markets, though many markets now carry them in the produce aisles with other fresh herbs. The taste is very distinct and can't be substituted. However, you can make this dish without the leaves and the mussels will still taste great.

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