Recipe courtesy of Ivar's Restaurant

Ivar's Mussels in Coconut Curry Sauce

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 2 servings
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1 pound fresh or frozen mussels, rinsed, de-bearded and drained

1/8 cup chopped green onions

3 tablespoons Thai Ginger Marinade

1 tablespoon red or green curry paste

2 tablespoons brown sugar

1 can (13.5 ounces) coconut milk (shake before using)

1/2 cup white wine

2 tablespoons chopped garlic

3 tablespoons butter


  1. Sauce:
  2. In a 2-quart saucepan, combine marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon garlic. Bring to a boil, and then reduce heat to medium and simmer for 20 minutes, or until sauce thickens and is reduced by half. Remove from heat.
  3. Mussels:
  4. Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining garlic. Add 1/2 cup of sauce to mussels. Let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow serving bowl and ladle over remaining sauce. Garnish with green onions.

Cook’s Note

If mussels are not available, you can substitute shrimp.

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