Curried Coconut Mussels

Give your steamed mussels an Asian twist with this quick and easy recipe from John Burton Race
By John Burton Race
Curried Coconut Mussels
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 30 g butter
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp curry powder
  • 1 pinch saffron
  • 1 bay leaf
  • 1 sprig thyme
  • 1 stick celery
  • 150 ml dry white wine
  • 1.5 kg live mussels, cleaned and beards removed
  • 75 ml coconut milk
  • 1 tbsp chopped coriander


1. Melt the butter in a large pan and add the shallots, garlic, curry powder, saffron, bay leaf, thyme and celery stick.

2. Turn up the heat, add the white wine and bring to the boil. Tip in the mussels and stir to mix. Season with salt and pepper. Cover with a tight-fitting lid and cook for about 3 minutes or until the mussels open.

3. Shake the pan, stir the mussels and add the coconut milk. Heat for another minute, then pour into a large serving bowl, sprinkle with coriander and serve.

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