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Coconut Red Curry Mussels

Every since we tried The Mussel Pot at Melbourne chilli coconut cream mussel and white wine garlic mussel we couldn’t forget the taste of it. All dishes are served with a slice of freshly baked bread so you can mop up and enjoy any left over sauce. It is so mouth-watering that we tried twice during our trip (where we seldom do so). As we couldn’t travel back to Melbourne as we planned, we decided to recreate our own version.

Mussels are normally considered an appetizer and they look pretty impressive at a dinner party. But, in my household, we don’t care about food classifications. We eat this stuff as our main course. It’s quick, it’s easy and it’s filling! The only part of this that might slow you down is the prep.  It takes a while to scrub and clean the mussels, one by one.

Here’s what you need

  • Mussels
  • Vegetables; onion, green pepper, and garlic.
  • Coconut Milk
  • Dry White Wine (optional)
  • Red Curry Paste; Available at almost any grocery store, commercial curry pastes vary significantly in their heat level, so you might reduce the quantity if yours is very spicy.
  • Fresh Corriander, we love using coriander but for those who don’t like it fresh Thai basil is the best replacement.

How to prepare mussels?

First, wash and scrub the mussels: Grab a colander and place your mussels inside. Put the colander in the sink and run it under cold water. Wash each mussel using the hard side of a kitchen sponge and scrub gently in a singular motion from the clasp to the mouth to ensure that you have gotten rid of any debris on the outer shells.

Next, debeard the mussels: “Beards” are a stringy mass that is attached to the side of the mussel. Gently hold the mussel in one hand, and grab the beard with the other. Pull it towards the bottom on the mussel where the clasp is. These “beards” have a tendency to be stubborn so pull firmly. Don’t worry, you won’t crack open the shell.

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! Serve hot and sprinkle the remaining coriander on top. Don’t forgot to serve with a side of french bread. For best results, slightly toast the bread before serving.

Inexpensive mussels are a hero for busy cooks, as they cook up in a matter of minutes. This recipe takes advantage of prepared red curry paste. Available at almost any grocery store, commercial curry pastes vary significantly in their heat level, so you might reduce the quantity if yours is very spicy. Enjoy!

xoxo, Joe

Coconut Red Curry Mussels

Try this Curried Coconut Mussels recipe if you love shellfish and crave big, bold flavours. Most mussels are now farm-raised, so they’re easier to clean. You should still take time to rinse them under cold running water, and be sure to remove any beards.


  • 1 tablespoon olive oil

  • 2 cups chopped onion

  • 1 tablespoon finely chopped peeled fresh ginger

  • 2 garlic cloves, minced

  • 2 teaspoons red curry paste

  • 1 cup light coconut milk

  • 1/2 cup dry white wine

  • 1 teaspoon dark brown sugar

  • 1/4 teaspoon kosher salt

  • 2 pounds small mussels, scrubbed and debearded (about 60)

  • 3/4 cup coriander, divided


  • Heat a large Dutch oven over medium-high heat.
  • Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeño; sauté 3 minutes, stirring frequently.
  • Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes.
  • Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup coriander.
  • Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining coriander.

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