Coconut Curry Mussels

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 2 to 3 servings
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Ingredients

3 tablespoons Thai Ginger Marinade

1 tablespoon red curry paste

2 tablespoons dark brown sugar

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

1/2 cup white wine

2 tablespoons chopped garlic

3 tablespoons butter

1 pound fresh or frozen mussels*, rinsed, de-bearded and drained

Directions

  1. In a medium saucepan over medium-high heat heat, whisk together the marinade, curry paste, brown sugar, coconut milk, white wine, and 1 tablespoon of the garlic. Bring to a boil, lower the heat, and simmer until sauce thickens and is reduced by half, about 20 minutes. Remove from heat and set aside, keeping warm.
  2. Heat the butter in a large saute pan over medium-high heat. Add mussels and the remaining 1 tablespoon garlic and stir well to coat the mussels. Add the reserved sauce to mussels, cover and let simmer until mussels start to open, about 3 to 5 minutes. Transfer to a shallow bowl, discarding any unopened mussels.
  3. *If mussels are not available substitute with 12 ounce bag of raw large count shrimp

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