Spicy coconut curry mussels


I am a picky seafood eater. Brian is not. Brian is from Florida and loves all things seafood and probably wishes I made it more often. Sometimes I like to surprise him with seafood dishes. I made this over the weekend for the two of us.

Adapted from This Girl Can Eat:


  • 2 pounds of mussels(scrubbed, debearded and discard broken)
  • 1 tablespoon butter
  • 2 cloves of garlic, minced
  • 1 cup dry white wine
  • 2 tablespoons red curry paste
  • 1 (13.5oz) can of lite coconut milk
  • 1/4 teaspoon fresh, grated ginger
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon thai chili sauce
  • 2 tablespoons fish sauce(optional)
  • juice from 1/2 lime
  • chopped cilantro
  • french bread

In a large pot, add the butter, garlic, wine, curry paste and coconut milk.

Bring this to a boil over high heat. Stir. Reduce heat to low and simmer for 2-3 minutes.

Stir in the ginger and white pepper; turn the heat back to high. 

Add the mussels and cover the pot.

Cook until the mussels open, about 3-5 minutes. Mix in the Sriracha sauce, fish sauce and squeeze in the lime juice.

Remove the opened mussels immediately with a slotted spoon and arrange in wide soup bowls. Allow the cooking liquid to settle for a minute. This way, any sand or sediment will fall to the bottom. Carefully spoon the liquid over the mussels. Top with cilantro. Serve immediately with french bread for sopping up the sauce.


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