How to Cook Curry Mussels

Curry mussels are easy to make on the stove for dinner or a seafood appetizer. We will show you how to cook shells in a curry sauce from fresh or with frozen mussels. Sweet and savory with coconut milk, every bite is tender with tons of flavor.

How to Cook Mussels in Curry

We have shared this flavor with a variety of proteins. Chicken was used to make our Instant Pot Curry but it was time to cook a steamed mussels recipe too. It is easy to do over medium heat with a lid. No basket or other accessories necessary for this 20 minute meal.

Where can you buy mussels? Most grocery stores will have them, many will be in the freezer section though. You can choose to defrost first (ideally) or cook as is for a bit longer. Some love a bit of white wine in there for flavor while others stick with broth. Your choice, both are delicious.

How long should mussels be cooked?

5-7 minutes depending if they are in shell or not. First we have to start with the most important part, how to clean mussels. This is important not only because they can come kinda’ yucky, but you need to remove the dirt and grime or else it will end up in the sauce and can make you sick. Have a brush handy and lots of water to;

How to Cook Mussels on the Stove

1. Examine the mussels before cleaning. Discard any mussels with cracked or broken shells, as well as any that are open and won’t close when lightly tapped. Open one could be dead and may not be safe to eat.
2. Place them in a large bowl or basin. Run cold water over them to rinse and use your hands to agitate the shells. This helps remove some of the surface debris and sand.
3. Check the side of each one for a cluster of dark threads, known as the “beard.” Pull the beard away from the shells by tugging it firmly towards the hinge (the pointed end) of the shell.
   • You may need to use a firm, steady pull to remove it completely. Not all will have these, but it’s essential to check each one.
4. Use a brush (a vegetable brush or a scrubbing brush) to scrub the shells under cold running water. Pay special attention to any stubborn debris or barnacles attached to the shells. Continue to rinse them as you scrub.
5. Some people recommend to soak the mussels in a bowl of cold, fresh water for about 20-30 minutes before cooking. This can help expel any additional sand or grit. However, it’s optional, and many chefs skip this step if they have been cleaned and scrubbed thoroughly.
6. Give them one more rinse under cold running water to remove any loose particles that may have come off during the cleaning process.
7. Before cooking, check them one more time. If any are open at this stage, give them a gentle tap. If they do not close, discard them, as they may be dead and not safe to eat.

Now they are clean and ready to be used in your favorite seafood or Mussel Soup recipe. It’s crucial to clean each one just before cooking them to ensure they are as fresh as possible. Enjoy your delicious seafood dish!

Coconut Curry Mussels

You can jump to recipe to print it and keep on hand for this time and beyond. I will go over here what you will need as well as other alternatives you can use. It is already dairy free, but still nice and creamy. If you wanted a thicker sauce without the sweetness you could use heavy whipping cream instead of canned coconut milk.

• 2 tbsp olive oil
• Red curry paste
• 1/2 c coconut milk
• 1 tbsp lime juice
• Lime zest
• Chicken broth
• 1 pinch salt and pepper
• Mussels
• 4 tbsp parsley fresh, diced
• 2 tbsp basil fresh, diced

Most times these are served before a meal, like as a starter, or in Shrimp and Corn Soup but could easily be the main dish with a bowl of rice or or vegetables.

Thai Mussels

Let’s talk about how this is made. Cook time will vary of course depending on how large your shells are and how high the heat is. What you need to remember is that once the shells open they are ready to eat, and perfect. If they do not open, they are bad and throw them away…seriously.

• Start by cleaning the mussels thoroughly under cold running water.
• Scrub the shells and remove any beards (the hairy threads) that may be attached.
• Rinse, scrub, and rinse one more time until water runs clear before beginning next steps.
• Pour oil into pan over medium high heat. Add curry paste and cook for 2 minutes.
• Add coconut milk, lime juice and zest, with a pinch of salt and pepper.
• Add mussels and gently stir together. Cover with a lid and cook for 7-12 minutes or until shells open up.
• Once shells have opened they are ready, those that do not open should be discarded as they are likely spoiled.
• Serve in a bowl with curry sauce from pan over the top with chopped fresh parsley and basil with salt and pepper to taste.

Now jump to recipe to print recipe or follow along online and let us know what you think below. 😉