Description
Coconut Curry Mussels with Lemongrass is a vibrant and aromatic dish inspired by Southeast Asian flavors. Mussels, often cooked in various broths, are paired with coconut milk, curry paste, and a variety of fresh herbs and spices. This dish is balanced with savory, sweet, and sour elements, making it a perfectly harmonious meal. The use of lemongrass and ginger brings a refreshing zest to the curry, while the coconut milk adds a silky richness. This dish can be served as a main course or appetizer and is often paired with crusty bread or steamed rice to soak up the flavorful broth.
Ingredients
2 lbs fresh mussels, cleaned and debearded
1 tbsp vegetable oil (or coconut oil)
1 shallot, finely sliced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 stalk lemongrass, trimmed, outer layer removed, inner stalk finely chopped (or bruised and left whole for infusion)
1 red chili, thinly sliced (optional, for heat)
2 tsp red curry paste (or yellow for milder flavor)
1 (14 oz) can coconut milk (full-fat for richness, light for lighter version)
1 cup chicken or vegetable broth
1 tbsp fish sauce (or soy sauce for vegetarian option)
2 tsp brown sugar (or palm sugar)
Juice of 1 lime
Fresh cilantro and/or Thai basil, chopped, for garnish
Instructions
Prep the mussels
Rinse mussels under cold water. Scrub shells and remove beards. Discard any open mussels that don’t close when tapped.
Sauté aromatics
Heat oil in a large pot or Dutch oven over medium heat.
Add shallot, garlic, ginger, lemongrass, and chili. Cook for 2–3 minutes until fragrant.
Build the broth
Stir in curry paste and cook for 1 minute.
Add coconut milk, broth, fish sauce, and sugar. Stir and bring to a gentle simmer.
Steam mussels
Add mussels, cover the pot, and cook for 5–7 minutes, shaking the pot occasionally, until mussels open.
Discard any mussels that remain closed.
Finish & serve
Stir in lime juice. Taste and adjust seasoning (more fish sauce for saltiness, more sugar for balance).
Garnish with cilantro or Thai basil.
Notes
Serve with crusty bread or steamed jasmine rice to soak up the fragrant coconut curry broth. For an extra burst of freshness, finish with a squeeze of lime and a sprinkle of fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course / Appetizer
- Method: Simmering / Steaming
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 bowl (approx. 350g with broth)
- Calories: ~380
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: High
Keywords: Coconut Curry Mussels with Lemongrass