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Curried coconut mussels

24

  • Prep Time30 min
  • Total Time40 min
  • Makes4 Servings
By Chatelaine
Curried coconut mussels

George Whiteside

Chatelaine Triple Tested

Don't forget the crusty bread when preparing for this sweet curry dish. The mouth-watering tomato-coconut curry sauce will have you wanting seconds…and thirds.

Ingredients

  • 2 kg fresh mussels

  • 1 tbsp vegetable oil

  • 1 red onion, sliced

  • 2 tbsp curry powder

  • 3 large tomatoes, chopped

  • 398 ml can light coconut milk

  • 1 tsp salt

  • 1/2 cup chopped cilantro

Instructions

  • Rinse mussels. If any are open, firmly tap on the counter. If they do not close, discard. Heat a large pot over medium. When hot, add oil, then onion. Cook, stirring occasionally until onion softens, 3 min. Stir in curry powder and cook 1 min. Add tomatoes, coconut milk and salt. Increase heat and bring to a boil, stirring often.

  • Add mussels. Cover and cook, stirring occasionally, until they open, 7 to 9 min. Discard any mussels that don't open, then stir in cilantro. Serve mussels in large deep bowls with crusty bread for dipping.

Nutrition (per serving)

Calories 412, Protein 22g, Carbohydrates 23g, Fat 28g, Fibre 5g, Sodium 874mg.

Kitchen Tip: Mussels can have a beard, little brown fibres that poke out from the shell. Pull hard on them to remove before cooking.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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