Coconut Red Curry Mussels

Do you love Coconut Red Curry Mussels? I definitely do. Mussels are super nutritious and fast to cook on a busy weekday. Nevertheless, this Coconut Red Curry Mussels recipe is extremely flavourful, an impressive crowd-pleaser and simple to make! When wanting to diversify from my traditional White Wine Mussels recipe, I was inspired to try this new recipe.

Nutrition of Mussels

Interestingly, mussels contain only 150 calories per 3 ounce serving, with a nice 20 grams of protein. They are also a good source of omega 3 fats (500-1,000mg), which are helpful for heart health, lowering triglycerides and promoting brain health. Furthermore, we receive 100% of daily selenium; this supports our immune system and thyroid functioning. If it sounds awesome already, we also receive approximately 275% of manganese requirement. Not only is it important for bone health, but it’s also helpful for metabolizing proteins,carbohydrates and fats.

Get the freshest mussels you can find!

How Many Mussels in a Pound?

The Tourism PEI website says that one pound of mussels is approximately 20-25 mussels. In other words, this is about one cup (4 oz) of meat. As a general estimate, one pound of mussels can serve one person for a main meal or two people as an appetizer.

Recipe for Coconut Red Curry Mussels

• Serves:2-3
• Prep time:10 minutes
• Cook time:10-15 minutes

Ingredients:

• 2 lbs mussels
• 1 tsp canola oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 small onion
• 1 cup diced tomatoes
• ½ cup carrots, matchstick
• 1 can (400mL) coconut milk
• 2 tbsp red curry paste
• Kosher salt to taste

Garnish: Fresh green onion or cilantro

Serve with crusty baguette or on top of jasmine or basmati rice

Have all your ingredients ready! This is called “Mise En Place“

Coconut Red Curry Mussels Directions:

1. Firstly, remove mussels from the bag. Then, scrub and clean mussels. Throw away any mussels that are open or with cracked shells.
2. In a large pot over medium-high heat, add oil. Toss in garlic and cook until softened and fragrant, about 2 minutes.
3. Thirdly, add onion, ginger to the garlic and stir to combine. Ensure there is enough oil on the bottom of the pan to prevent burning. Add more oil if needed. Additionally, sprinkle with Kosher salt to bring out the flavours.
4. When garlic, ginger and onions are softened, add tomatoes and carrots. Stir to combine and allow to heat for a couple minutes until tender.
5. Pour in can of coconut milk and add curry paste to pot with the veggies. Then, cover the pot with a lid to bring the liquid to a light boil on medium-high heat.
6. Gently add mussels to the red curry and veggie broth. Then, cover the pot to allow the mussels to steam in the liquid. Set timer for 5 minutes to cook the mussels.
7. Finally, transfer mussels and Coconut Red Curry broth to a serving bowl. Then serve with a crusty baguette or on top of rice or Asian noodles!

NOTE: If any mussels do not open, throw them away. This means they are not fresh.

Leftover Coconut Red Curry Mussels Sauce?

Here’s what I did with my leftover Coconut Red Curry Sauce from the mussels. I brought it to a boil in a small saucepan and added noodles and green peas to make a soup!

Coconut Red Curry Mussels

Yield: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Make mussels at home and enjoy a scrumptious meal ready in under 20 minutes!

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Ingredients

• 2 lbs mussels
• 1 tsp canola oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 small onion
• 1 cup diced tomatoes
• ½ cup carrots, matchstick
• 1 can (400mL) coconut milk
• 2 tbsp red curry paste
• Kosher salt to taste
• Garnish: Fresh green onion or cilantro
• Serve with crusty baguette or on top of jasmine or basmati rice

Instructions

1. Remove mussels from the bag. Scrub and clean mussels. Throw away any mussels that are open or with cracked shells.
2. In a large pot over medium-high heat, add oil. Toss in garlic and cook until softened and fragrant, about 2 minutes.
3. Next, add onion, ginger to the garlic and stir to combine. Ensure there is enough oil on the bottom of the pan to prevent burning. Add more oil if needed. Sprinkle with Kosher salt to bring out the flavours.
4. When garlic, ginger and onions are softened, add tomatoes and carrots. Stir to combine and allow to heat for a couple minutes until tender.
5. Pour in can of coconut milk and add curry paste to pot with the veggies. Cover pot with a lid to bring the liquid to a light boil on medium-high heat.
6. Gently add mussels to the red curry and veggie broth. Cover the pot to allow the mussels to steam in the liquid. Set timer for 5 minutes to cook the mussels.
7. Transfer mussels and Coconut Red Curry broth to a serving bowl. Serve with a crusty baguette or on top of rice or Asian noodles!

Notes

• If any mussels do not open, throw them away. This means they are not fresh.