One-Pot Wonders

Coconut Curry Mussels

September 23, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 10 minutes
  • Cook time 13 minutes
  • Serves 4
Author Notes

Mussels and Masala Mama’s Coconut Curry are a match made in heaven. Zesty and full of flavor, the curry and mussels complement each other and make a subtle yet zingy sauce that is great to dip bread in. Super easy to make, gorgeous to look at and really aromatic and scrumptious. —MasalaMama

What You'll Need
  • 1 jar Masala Mama Coconut Curry Sauce
  • 2 pounds bag of mussels, cleaned
  • 2 tablespoons butter or olive oil
  • 1-2 shallots, sliced (optional)
  • 2-3 garlic cloves, sliced
  • ½ teaspoons red pepper flakes (optional, for additional heat)
  • ½ cups white wine (or ¼ cup dry vermouth)
  • 1 lemon, zested and then cut into wedges
  • 1 cup coconut milk
  • 1 cup fish/chicken broth
  • 1 bunch cilantro, chopped
  • 1 bunch scallions, sliced
  1. In a large stockpot heat butter or oil over medium-high heat.
  2. Add shallots, garlic and red pepper flakes. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.
  3. Add wine, lemon zest and 1 tablespoon lemon juice, stir to combine and cook for a couple of minutes.
  4. Add Masala Mama Coconut curry sauce, ¾ cup coconut milk and ¾ cup fish or chicken broth. Bring to simmer.
  5. Add the cleaned mussels to the pot, gently stir, cover and cook until mussels are opened, about 5-7 minutes. Do not overcook as the mussels will become rubbery.
  6. Adjust seasoning with salt, pepper and lemon juice. Add more coconut milk or stock if needed.
  7. Garnish with cilantro and scallions. Serve immediately with toasted sourdough bread or baguette and lemon wedges on the side.
  8. TIP: You can use mixed herbs such as basil, mint and parsley. You can also use chives instead of scallions.

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