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.

Coconut Curry Mussels
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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

  1. 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. 
  2. 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. 
  3. Add the curry powder and stir to create a paste. Add the coconut milk, lime zest, and lime juice. Bring to a simmer. 
  4. Carefully add the mussels and cover the pot. Cook until the mussels open, 8 to 10 minutes. Discard any mussels that do not open.
  5. Garnish with the cilantro, jalapeño, and green onions. Serve with jasmine rice.