Coconut Curry Mussels


As the holiday season quickly approaches, we’ll be sharing some of our favorite make-at-home dishes perfect for entertaining. This easy mussels recipe from one of our favorite seafood restaurants in Orlando, deep blu at the Wyndham Grand Bonnet Creek, can be a lovely, light weeknight dinner — but it’s also perfect for sharing with friends at a casual dinner party! Check out our archive for more recipe inspiration. 

easy mussels recipe

easy mussels recipe

Coconut Curry Mussels

2 pounds PEI mussels

1 oz Spanish chorizo, diced

2 tablespoons unsalted butter

1 tablespoon olive oil

1 sweet onion, diced

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons red curry paste

2 oz dry sake

1 (14-ounce) can coconut milk

1/4 cup seafood stock

4 pieces of sourdough bread, grilled

  1. Keep the mussels refrigerated until you’re ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or “beard”) by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water. easy mussels recipe
  2. Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, salt and pepper. Stir and cook for 3 minutes, until slightly softened. Stir in the curry paste and continue to stir until it’s distributed throughout the entire pan of onions. Deglaze pan with sake and cook for 30 seconds. Stir in the coconut milk and stock, stirring until it’s smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 4 to 5 minutes. Garnish with the sliced bread. easy mussels recipe