Appetizer Recipes
Coconut Curry Mussels
Surprise, this dish is as easy as it is impressive! Packed with warm, curry-forward flavors (but no spice to worry about), this recipe comes together in just 20 minutes, making it perfect for a cozy, romantic dinner or a quick weeknight treat. The secret? A simple yet luxurious broth made with coconut milk, curry powder, lime, and a handful of aromatics, begging to be soaked up with rice, bread, or naan.
Mussels might feel fancy, but they’re incredibly budget-friendly and easy to prep—just a quick rinse, and you’re ready to go! Stop by our seafood department for the freshest selection; our experts are here to make sure you’re serving the best quality mussels available.
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Appetizer
Coconut Curry Mussels
Serves: 2
Ingredients
2 qts cold water
¼ cup kosher salt
1 ½ lbs PEI mussels
1 tsp vegetable oil
1 small white onion, minced
2 garlic cloves, minced
3 Tbsp Gelson’s Indian Curry Powder
3 (12-oz) cans whole fat coconut milk
Zest and juice of 2 limes
½ bunch cilantro, roughly chopped
1 small jalapeño, thinly sliced
2 green onions, thinly sliced
Jasmine rice, for serving
Directions
- In a large container, stir together the water and salt until the salt is fully dissolved. Add the mussels and refrigerate for 20 minutes. Drain the mussels and, using a kitchen towel, grab and pull any stringy beards attached to the sides of the mussels. Discard the beards and any open mussels that do not close when gently tapped.
- Heat a large pot over medium heat. Add the vegetable oil, onion, and garlic. Cook, stirring often, until the onion is translucent, about 6 minutes.
- Add the curry powder and stir to create a paste. Add the coconut milk, lime zest, and lime juice. Bring to a simmer.
- Carefully add the mussels and cover the pot. Cook until the mussels open, 8 to 10 minutes. Discard any mussels that do not open.
- Garnish with the cilantro, jalapeño, and green onions. Serve with jasmine rice.