Coconut Milk Curry Mussels

Coconut Milk Curry Mussels

Serves 4 as a first course or 2 for dinner – Gluten Free


  • 8 sprigs cilantro, separate leaves and stems and roughly chop both
  • 4 cloves of garlic, sliced thin
  • 2 small shallots, sliced thin
  • ½ tsp whole coriander seeds
  • ½ tsp red chili flakes
  • 1 tsp zest plus 1 tbsp. juice from 1 lime
  • Kosher salt
  • 15oz can coconut milk
  • 1 tbsp. olive oil
  • 1 tbsp. Thai green curry paste
  • 1 tbsp. brown sugar
  • 1 tbsp. fish sauce, plus more to taste
  • 2lbs fresh PEI mussels, scrubbed and beards removed
  • 1 small Thai or Serrano chili, thinly sliced



  1. Combine cilantro stems, half of garlic, half of shallot, coriander seed, chili flakes, lime zest and a small pinch of kosher salt in a mortar and pestle. Grind into a smooth paste
  2. Scoop 2 tablespoons of thick cream from the top of the can of coconut milk and add to a large saucepan.
  3. Add oil and heat over medium heat
  4. Add remaining garlic and shallots, pounded paste, curry paste.
  5. Cook for 4 minutes.
  6. Add remaining contents of coconut milk can, sugar, and fish sauce.
  7. Bring to a simmer and cook about 3 minutes.
  8. Season to taste
  9. Add mussels, stir, cover, and cook, shaking pan constantly until mussels are open. Stir in chopped cilantro leaves, fresh chili, and lime juice.
  10. Discard any mussels that don’t open.
  11. Divide mixture between four bowls including the broth.


Fire It Up!

Chef Eric LeVine

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