Description

A fragrant and flavorful dish, Yellow Curry Mussels combines fresh mussels with creamy coconut milk and a rich yellow curry sauce for a comforting Thai-inspired meal.

Ingredients

2 lbs fresh mussels, cleaned and debearded
1 tbsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp yellow curry paste
1 can (13.5 oz) coconut milk
1/2 cup chicken or vegetable broth
1 tbsp fish sauce
1 tbsp brown sugar
1 lime, juiced
Fresh cilantro, chopped (for garnish)
Salt to taste

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Instructions

Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic and ginger and cook for another minute.
Add the yellow curry paste and cook for 1-2 minutes until fragrant.
Pour in the coconut milk and broth, stirring to combine.
Add fish sauce and brown sugar, bring the mixture to a simmer.
Add the cleaned mussels, cover the pot, and cook for 5-7 minutes or until all mussels have opened.
Discard any unopened mussels.
Stir in lime juice and adjust seasoning with salt if needed.
Garnish with fresh cilantro and serve immediately.

Notes

Serve with crusty bread or steamed jasmine rice to soak up the curry sauce.
You can substitute yellow curry paste with red or green for a different flavor profile.
Ensure mussels are fresh and discard any that don’t open after cooking.