Coconut Curry Mussels

Coconut Curry Mussels
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins

"Light" coconut milk, lower in fat, is simply a second or third pressing from the coconut flesh used to make regular coconut milk. Serve this dish with jasmine rice.


2-- shallots, peeled and quartered
2-- garlic cloves, halved
1tablespoon chopped fresh ginger
1tablespoon vegetable oil
2teaspoons curry powder
1/4teaspoon salt
3/4cup light coconut milk
2pounds fresh mussels, cleaned and debearded
3/4cup chopped fresh pineapple
1/4teaspoon coarsely ground black pepper
-- Cilantro


  1. Combine shallots, garlic and ginger in food processor; process until finely chopped.
  2. Heat oil in a Dutch oven over medium heat. Add shallot mixture; cook, stirring often, until very fragrant, about 3 minutes. Add curry powder and salt; cook 1 minute.
  3. Pour in coconut milk; bring to simmer, scraping up any browned bits on the pan’s bottom.
  4. Add mussels; cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Stir in pineapple and pepper before serving. Garnish with cilantro.

Recipe by Bruce Weinstein and Mark Scarbrough

Nutritional Info *per serving

  • Calories 560
  • Glycemic Load 2.14
  • Fat 25g
  • Saturated Fat 12g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 125mg
  • Sodium 990mg
  • Potassium 840mg
  • Carbohydrate 27g
  • Fiber 2g
  • Sugars 5g
  • Protein 56g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 80%
  • Calcium 10%
  • Iron 90%