Mussels in Green Curry

Mussels in Green Curry

Yields Four servings

Mussels in Green Curry

An appetizer bursting with flavor that Ludwig found quite a bit east of the typical garlic and white wine preparation.

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 2 cups coconut milk, divided
  • 1½ tablespoons green curry paste
  • 1 tablespoon fish sauce
  • 2 teaspoons turbinado
  • 1 pound mussels, scrubbed and cleaned
  • 4 cloves garlic, minced
  • ¼ yellow bell pepper, chopped
  • 2 small Thai chiles sliced in half, more or less to taste
  • ¼ cup fresh basil leaves
  • 2 tablespoons cilantro, chopped


  1. Heat 1 cup of coconut milk for 1 minute in a wok or large saucepan over medium heat.
  2. Mix in green curry paste and stir-fry until coconut milk comes to a bubble.
  3. Add in other half of coconut milk, fish sauce and turbinado.
  4. When coconut milk begins to bubble add mussels, garlic and cover.
  5. Simmer for 10 minutes until mussels open and are cooked. Remove any mussels that have not opened.
  6. Add bell pepper and Thai chiles. Stir-fry for 2 minutes.
  7. Turn off heat and stir in basil. Serve in a medium size bowl and garnish with cilantro.



1392 cal


107 g


54 g


67 g
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