Curried coconut mussels



30 min


40 min


4 Servings

Curried coconut mussels

George Whiteside

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.


  • 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


  • 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
  • 22 g,
  • Carbohydrates
  • 23 g,
  • Fat
  • 28 g,
  • Fibre
  • 5 g,
  • Sodium
  • 874 mg.

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