Mussels in Coconut Curry

Mussels in Coconut Curry


  • 2 Tbsp butter
  • 2 tsp minced garlic
  • 2 Tbsp curry powder
  • 1 - 14 ­ ounce can unsweetened coconut milk
  • 1 cup sweet white wine
  • juice of 1 lime
  • 2 small bay leaves
  • 2 lbs black mussels scrubbed, bearded


  1. Melt butter in heavy large pot over medium heat. Add garlic and curry powder; stir until fragrant, about 1 minute. Add coconut milk, wine, lime juice and bay leaves; simmer 10 minutes. Add mussels. Increase heat, cover and boil until mussels open, about 6 minutes.
  2. Using tongs, place mussels in 4 bowls (discard any mussels that do not open).
  3. Boil sauce until slightly thickened, stirring occasionally, about 2 minutes.
  4. Season with salt and pepper; discard bay leaves. Spoon sauce over mussels. Serve with toasted Hawaiian bread.

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