Coconut Curry Mussels

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 10 mins

This light and aromatic curry goes well as an appetizer or main dish.

Coconut Curry Mussels
Mark Boughton Photography / styling by Teresa Blackburn

"Light" coconut milk, lower in fat, is simply a second or third pressing from the coconut flesh used to make regular coconut milk. Serve this dish with jasmine rice.


2 shallots, peeled and quartered
2 garlic cloves, halved
1 tablespoon chopped fresh ginger
1 tablespoon vegetable oil
2 teaspoons curry powder
1/4 teaspoon salt
3/4 cup light coconut milk
2 pounds fresh mussels, cleaned and debearded
3/4 cup chopped fresh pineapple
1/4 teaspoon coarsely ground black pepper


  1. Combine shallots, garlic and ginger in food processor; process until finely chopped.
  2. Heat oil in a Dutch oven over medium heat. Add shallot mixture; cook, stirring often, until very fragrant, about 3 minutes. Add curry powder and salt; cook 1 minute.
  3. Pour in coconut milk; bring to simmer, scraping up any browned bits on the pan’s bottom.
  4. Add mussels; cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Stir in pineapple and pepper before serving. Garnish with cilantro.

Recipe by Bruce Weinstein and Mark Scarbrough