Coconut-Curry Mussels

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  • Level: Easy
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 6 servings
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2 stalks lemongrass

4 tablespoons vegetable oil

2 medium red onions, thinly sliced

6 cloves garlic, thinly sliced

6 tablespoons chopped peeled ginger

1/4 cup green curry paste

2 15-ounce cans coconut milk

4 tablespoons fish sauce

6 pounds mussels, scrubbed and debearded

4 limes, halved

1 cup chopped fresh cilantro

Crusty bread, for serving (optional)


  1. Trim the lemongrass, leaving 6 inches at the root end; discard the tops. Smash the stalks with the flat side of a knife and cut into 1-inch pieces.
  2. Heat 2 tablespoons vegetable oil in each of 2 large pots over medium-high heat. Add 1 sliced onion to each and cook, stirring, until soft, about 5 minutes. Add half each of the garlic, lemongrass, ginger and curry paste to each pot and cook, stirring, until golden, about 2 minutes.
  3. Add 1 can coconut milk, 2 tablespoons fish sauce and 1/4 cup water to each pot and bring to a simmer. Divide the mussels between the pots; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.) Add the juice of 2 limes to each pot, then add the lime halves. Stir 1/2 cup cilantro into each. Serve with bread, if desired.