HELLO. I am completely dying over this meal. Two words: dy.ing.

coconut curry mussels I howsweeteats.com

Not sure if I can even fully express my love for these mussels. I could eat this pot over and over again and drink the broth three times more. The flavor is outrageous. They can feed a crowd. Or yourself – let’s be real.

And the best part: they take like 20 minutes. YEP.

Halp me. I want to drown in this skillet.

coconut curry mussels I howsweeteats.com

I’ve always been a huge fan of mussels but I don’t always order them. A few weeks ago I had dinner with my friend Jess and we ordered coconut curry mussels… and I’ve been dreaming of them ever since. Like legit dreams. Literally dreaming. My dreams are so freaking weird right now I can’t even stand it. Last night I dreamt that a blogger I’d never met was marrying a childhood friend that I haven’t talked to in years and it was happening inside of a Wendy’s drive thru. I HAVE NO IDEA.

Drunken mussels are always a winner but this change was so welcomes. The brothe is completely ridiculous – so much so that later that night, after I made these, I reheated some of the curry coconut milk and dipped more bread in for dinner. And besides that, Eddie was home when I made these and we actually stood over top of the skillet, not speaking and stuffing our faces for a good five or six straight minutes. Downing every single mussel.

Pure heaven. It’s like quintessential summer food.

coconut curry mussels I howsweeteats.com

The key is building up the flavor from the bottom – starting with the butter and onion and garlic, moving on to the curry and coconut milk and then steaming the mussels for mere minutes finishing it off with a good toss. Get that broth in all the crevices!

To serve ‘em, I love mussels served with a salad – before or after. Kinda weird, but it seems like the perfect meal.

And yeah, okay. While the mussels are fantastic… I’m pretty sure that most of us are into the mussels for the bread. For the bread in the broth.

I don’t blame you.

coconut curry mussels I howsweeteats.com

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Steamed Mussels in a Coconut Curry Broth

Yield: serves 2 appropriately, 1 obnoxiously

Total Time: 20 minutes

Ingredients:

2.5 pounds mussels
2 tablespoons unsalted butter
1 tablespoon olive oil
1 sweet onion, diced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons red curry paste
1 (14-ounce) can full-fat coconut milk (lite version is fine too - just won't be as rich)
1/4 cup low-sodium chicken (or seafood) stock
2 green onions, sliced
baguettes or bread for serving (or fries!)

Directions:

Keep the mussels refrigerated until you're ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or "beard") by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.

Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it's melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it's distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it's smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.

coconut curry mussels I howsweeteats.com

p.s. i’m gonna tell you about those fries sooooon.

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63 Responses to “Coconut Curry Mussels.”

  1. #
    1
    Tom @ Raise Your Garden — July 31, 2014 @ 7:13 am

    I can’t say I’ve ever eaten mussels before. I need to get myself over my fear of them, and dive into this dish because it looks splendid!

    Reply

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    2
    Bri | Bites of Bri — July 31, 2014 @ 7:14 am

    I am powerless to resist mussels and frites…seriously. I cannot turn them down. Add in that curry flavor? SWOON!

    Reply

  3. #
    3
    Angela @ Eat Spin Run Repeat — July 31, 2014 @ 7:34 am

    I’ve only made mussels once and I’m not too sure I did it correctly because they seemed a little too rubbery. I think I was worried about undercooking them and may have over-cooked instead! Pretty sure anything would taste good in coconut curry broth though, so I just might try again!

    Reply

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    Sarah — July 31, 2014 @ 7:35 am

    mmmmmm! I had coconut curry mussels with udon noodles at a brewery last week. I have not been able to stop thinking about them! Thank you for making my dreams a reality.

    Reply

  5. #
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    Liz @ The Lemon Bowl — July 31, 2014 @ 7:57 am

    I need this in my life. NOW.

    Reply

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    6
    Maryea {Happy Healthy Mama} — July 31, 2014 @ 8:03 am

    I want so badly to love mussels. But I just can’t. This looks like such a gorgeous dinner! I’m currently vacationing in RI and wishing I could get into all the fresh seafood. Everyone else seems so happy when they are eating it…

    Reply

  7. #
    7
    Molly @ Yes to Yolks — July 31, 2014 @ 8:34 am

    Um, my stomach just growled SO LOUDLY in a very quiet office. These look incredible. I love mussels and totally think the brothy sauce they come in is usually the best part (well, that and the crusty bread). AND THOSE FRIES! Omg. I don’t know what they are but I need them.

    Reply

  8. #
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    Kim in MD — July 31, 2014 @ 9:17 am

    I make almost this exact same recipe, and it is to die for! And yes- lots of crusty bread to sop up that delicious broth is a must! I can’t wait for you to post the fry recipe!

    Reply

  9. #
    9
    Nicki — July 31, 2014 @ 9:28 am

    I need this broth in my life stat. I don’t think the boy is big on seafood (only been dating 2 months…this fact is escaping me right now!) but I have a feeling I could change that with this recipe! OMG COCONUT MILK.

    Reply

  10. #
    10
    Sarah @ the gold lining girl — July 31, 2014 @ 9:35 am

    Not a seafood fan myself, but I can definitely see dousing an entire baguette in that broth and stuffing myself on that alone. Yes, that’s in my future, for sure. I can picture the hunks of bread swimming around in that coconut curry broth and i’m dying for it. YUM.

    Reply

  11. #
    11
    Rebecca @ it's a nourishing thing — July 31, 2014 @ 9:44 am

    I’ve never attempted making seafood at home. I had no idea it could be so easy!! Loving this!!!

    Reply

  12. #
    12
    Michelle Hill — July 31, 2014 @ 9:44 am

    Recipes like these need a warning label- yowza, does it look delish! Dipping bread in the broth is my fave…I remember on being one of my first dates with hubby and we ordered a plate of mussels which is still THE best mussels dish I’ve ever ordered, but to be polite and lady like, I only dipped the bread a few times and allowed hubby to demolish the rest. I regret that decision. I still dream about that one dish, four years later. I know how you feel. Dip away, my friends…dip away!

    Reply

  13. #
    13
    Melissa — July 31, 2014 @ 9:50 am

    I often make them like this but with green curry paste. You still get the coconut creaminess but with a bit more of a kick than the red. Just as yummy, but different.

    Reply

  14. #
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    lclikessnacks — July 31, 2014 @ 9:52 am

    dead.

    Reply

  15. #
    15
    Don Smith — July 31, 2014 @ 10:00 am

    Make these at work sometimes, they are delicious. I like to have the bread to soak up the great sauce.

    Reply

  16. #
    16
    Christina — July 31, 2014 @ 10:09 am

    Did you have dinner at Point Brugge? If their mussels didn’t inspire this dish, then you MUST go get some. INCREDIBLE. I can’t wait to make this at home :)

    Reply

  17. #
    17
    Janelle — July 31, 2014 @ 10:33 am

    I love mussels! I think this would be delish! I’ve never tried to make them myself. Scary business!

    Reply

  18. #
    18
    Sandra — July 31, 2014 @ 10:42 am

    My son will love this recipe….my husband will just continue to steam with a bottle of beer. I can handle 2 different pots anytime, as long as they are cooked….and eaten, outdoors! Love summer. Love that cultivated mussels are generally beard (and grit) free.

    Reply

  19. #
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    Katie @ Butterlust — July 31, 2014 @ 11:12 am

    I’ll take 75 dozen, all for me. Please & thank you!

    Reply

  20. #
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    molly yeh — July 31, 2014 @ 11:23 am

    gahhh i have never been a mussels person (i’m come for the fries!!) but anything with coconut and curry has my heart…!

    Reply

  21. #
    21
    Jennifer Spero — July 31, 2014 @ 11:24 am

    OMG. GOing to wait for the fry recipe before I make this. LOOKS UNREAL.

    Reply

  22. #
    22
    Jessica — July 31, 2014 @ 11:28 am

    Thought you were going to not even mention those insanely delicious looking fries!!

    Reply

  23. #
    23
    Polly @ Tasty Food Project — July 31, 2014 @ 11:55 am

    Yum!! I love mussels AND coconut curry, so of course I would love them both together! This looks amazing! I grew up dipping bread into curry and think it’s one of the best ways to enjoy curry!

    Reply

  24. #
    24
    Twyla — July 31, 2014 @ 11:59 am

    We get these at Pointe Brugge Cafe and they are TO DIE FOR!! Love that place!!

    Reply

  25. #
    25
    Larry — July 31, 2014 @ 12:17 pm

    The broth + bread + fries look AMAZING!! I cannot stand mussels (or clams or oysters ughhhhhhhhhhhhhhh the chewchewchew is RIDIC) BUT that last photo (if cropped correctly) is perfection.

    Reply

  26. #
    26
    Sabrina — July 31, 2014 @ 12:19 pm

    I was going to ask about the fries.

    OK, regarding the mussels, do you run each one under cold water as you’re scrubbing? Cooking mussels at home freaks me out for some reason.

    Reply

    • Jessica — August 4th, 2014 @ 8:07 pm

      i keep two bowls in the sink – one filled with ice and cold water – and place the mussels in there. the other bowl is filled with ice. sometimes i do keep the water running while scrubbing, but for the most part the scrubbing is only a few seconds and then i place them directly in the other bowl of ice! i usually don’t lose any this way – maybe 1 or 2! :)

      Reply

  27. #
    27
    Kara — July 31, 2014 @ 12:58 pm

    Moderately indecent, but I would like to swim in the mussel broth. Mmm.

    Reply

  28. #
    28
    Averie @ Averie Cooks — July 31, 2014 @ 1:07 pm

    The coconut broth sounds amazing with them!

    Reply

  29. #
    29
    Shauna — July 31, 2014 @ 1:09 pm

    Well crap! I’m going to have to make this and eat the whole thing, since my husband won’t touch mussels (I know, completely crazy). He can have some bread.

    Reply

  30. #
    30
    Melissa @ Treats With a Twist — July 31, 2014 @ 2:30 pm

    I love that you say this serves 1 obnoxiously.
    Confession? I’ve never had mussels! I’m so crazy! I have always wanted to try them, but I’m so freaked out when I see them on a menu bc I’m convinced that the kitchen didn’t get good ones and I’ll probably get sick. But these sound SO amazing, I just have to hunt them down now!

    Reply

  31. #
    31
    Jean @ Peaches and Syrup — July 31, 2014 @ 2:55 pm

    OH HOLY YUM. Definitely making these this weekend!

    Reply

  32. #
    32
    jessica — July 31, 2014 @ 4:09 pm

    god those mussels were amazing.. as I’m certain these are, probably even more so. Can we have a repeat trip there every time I’m in town? Please & thank you. xo

    Reply

  33. #
    33
    katelyn — July 31, 2014 @ 4:49 pm

    jess! we have thai curry mussels at both meat & potatoes and butcher and the rye! you must try them here!

    https://www.facebook.com/MeatAndPotatoesPgh/photos/pb.197751566910553.-2207520000.1406840196./633106953375010/?type=3&theater

    Reply

  34. #
    34
    Alicia Greenrabbit — July 31, 2014 @ 5:06 pm

    Don’t you feel bad for the people who don’t like Mussels and Garlic……..NOT!
    All the more for us!
    As soon as Market Basket gets their *%$#@! together…… I’m going to make this.

    Reply

  35. #
    35
    Millie l Add A Little — July 31, 2014 @ 6:58 pm

    Yum! I’ve had this before And it’s so good, got to recreate it!

    http://youtube.com/addalittlefood

    Reply

  36. #
    36
    Lindsey @ American Heritage Cooking — July 31, 2014 @ 7:01 pm

    Yum! My husband loves mussels and I love any thing that allows me to eat copious amounts of bread! So this recipe is a huge winner! Pinned!

    Reply

  37. #
    37
    Erica @ thecrumbycupcake — July 31, 2014 @ 7:20 pm

    Mussels, and most other shellfish, scare me. My hubby made a really good paella a few weeks ago that got me over it, mostly…I could probably give these a shot. I do love coconut curry sauce idea! And they’re so pretty!

    Reply

  38. #
    38
    Ruth Nixon — July 31, 2014 @ 10:12 pm

    These look fantastic! Heading to Vancouver island next week – all the seafood I can handle! Definitely making these – one question, what brand of red curry paste do you like? I’ve tried a few that weren’t great – would love to know which brand is your favourite :)

    Reply

  39. #
    39
    Todd — July 31, 2014 @ 10:15 pm

    These look dangerous. I’m trying to imagine how many I could eat in one sitting..

    Reply

  40. #
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    Mary-Liz — August 1, 2014 @ 2:47 am

    love your mussels, looks delicius and must try it:-)

    Mary-Liz
    http://mariahoffbeck.blogspot.dk/2014/07/negle-med-blonder.html

    Reply

  41. #
    41
    Caroline — August 1, 2014 @ 10:54 am

    I would probably “accidentally” drop all my fries in the broth.

    Reply

  42. #
    42
    Chelsea @ Designs on Dinner — August 1, 2014 @ 11:00 am

    Holy yum, batman. I love the idea of serving them Smitten Kitchen style with fries, but bread is also a must if there’s a coconut curry bath. Or I could just swim in it.

    Reply

  43. #
    43
    Colleen — August 1, 2014 @ 11:21 am

    You’ve made me so hungry for mussels now. I won’t be able to get them out of my mind!

    Reply

  44. #
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    Hillary — August 1, 2014 @ 2:53 pm

    Where do you find curry paste?

    Reply

  45. #
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    Jessica @ Stuck On Sweet — August 1, 2014 @ 4:36 pm

    Seriously can’t even wait to try these!

    Reply

  46. #
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    Danielle — August 1, 2014 @ 8:13 pm

    Ohhhhhhhhhhhh YES. THIS. Must make this! Mussels + amazing broth + fresh loaf of bread = everything. <3

    Reply

  47. #
    47
    Kelsey — August 2, 2014 @ 3:34 am

    Holy cow! I made these last night (Friday night) for a dinner party with friends and we all declared them to be the best mussels we’d ever eaten! I can’t get over how good the broth was and how perfectly it complimented the mussels! Thank you so much for this recipe! People: make this now!

    Reply

  48. #
    48
    Anne-Dorthe — August 2, 2014 @ 12:26 pm
  49. #
    49
    Nathalie C. @ Devoted Foodie — August 2, 2014 @ 2:40 pm

    YUM!!!

    Reply

  50. #
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    Amy — August 2, 2014 @ 7:49 pm

    There is a craft beer tavern in NE Philly that has these on their menu……. heaven… And now I can make my own!!! :)

    Reply

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