Coconut Curry Mussels

Coconut Curry Mussels
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins

"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
1tablespoon chopped fresh ginger
1tablespoon vegetable oil
2teaspoons curry powder
1/4teaspoon salt
3/4cup light coconut milk
2pounds fresh mussels, cleaned and debearded
3/4cup chopped fresh pineapple
1/4teaspoon 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


Get every new post delivered to your Inbox.

Join 302 other followers