Mussels in Curry and Coconut Milk

4 Servings

Prepared Thai green curry paste is a pungent mix of cilantro, ginger and curry that, when mixed with coconut milk, makes spectacular sauces for clams, mussels, squid and fish fillets, such as striped bass or red snapper.


· 1½ tablespoons Virgin Coco de Manila Culinary Lauric Oil
· ¼ cup finely chopped shallots
· ½ cup dry white wine
· 1 cup unsweetened coconut milk
· 2 teaspoons Thai or Vietnamese fish sauce
· 2 teaspoons fresh lime juice
· 1½ to 2 teaspoons prepared Thai green curry paste, or 1 tablespoon plus 1 teaspoon curry powder, to taste
· 1 teaspoon sugar
· 3½ pounds scrubbed mussels
· ¼ cup chopped fresh cilantro, basil or flatleaf parsley


In a medium saucepan, heat the olive oil over moderate heat. Add the shallots, cover and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the white wine and simmer until almost completely evaporated and only 2 or 3 tablespoons are left in the pan, about 5 to 6 minutes. Stir in the coconut milk, fish sauce, lime juice, curry paste and sugar. Whisk until completely combined; taste and add more curry paste if desired. Simmer 5 minutes until slightly thickened.

Add the mussels. Cover and cook, shaking the pan frequently to rearrange, until all the shells have opened, 5 to 7 minutes. Transfer the mussels to warm, shallow bowls and spoon the sauce over. Sprinkle with herbs.

Recipe adapted from The Sun News.

Virgin Coco De Manila Aceite de Vida Culinary Lauric Oil

Ideal for epicurean delights and gastronomic adventures

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