Coconut-Curry Mussels

Coconut-Curry Mussels

1 Review
From: EatingWell Magazine, May/June 2017

In this healthy seafood dinner recipe, a 3-ounce serving of mussels delivers 665 mg of heart-healthy omega-3s—about what you'd get from the same amount of albacore tuna. Serve with crusty whole-grain bread or brown-rice noodles to soak up the delectable sauce.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 pounds mussels
  • 1 tablespoon grapeseed or canola oil
  • 1 medium onion, sliced
  • 2 medium tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon fennel seeds, crushed
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 (14 ounce) can "lite" coconut milk
  • ½ cup dry white wine
  • Chopped fresh cilantro for garnish


  • Prep

  • Ready In

  1. Rinse mussels well and use a brush to remove any barnacles. Discard any with broken shells. Pull off any fibrous "beard" pinched between the shells (most cultivated mussels have had the beards removed).
  2. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, until translucent, about 3 minutes. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne and salt; cook until the tomatoes soften, 1 to 2 minutes. Add coconut milk and wine; bring to a boil and cook for 2 minutes.
  3. Add the mussels, cover and reduce heat to medium. Cook for 6 minutes. Remove the mussels with a slotted spoon to a large bowl (discard any unopened mussels); cover to keep warm.
  4. Boil the sauce over high heat for 5 minutes to reduce slightly. Pour the sauce over the mussels. Serve garnished with cilantro.

Nutrition information

  • Serving size: about 12 mussels & ¾ cup sauce
  • Per serving: 311 calories; 14 g fat(6 g sat); 2 g fiber; 17 g carbohydrates; 23 g protein; 80 mcg folate; 48 mg cholesterol; 3 g sugars; 0 g added sugars; 819 IU vitamin A; 23 mg vitamin C; 58 mg calcium; 6 mg iron; 491 mg sodium; 469 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Iron (33% dv), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 3 lean meat, 2 fat

Reviews 1

April 25, 2017
profile image
By: Penelope Wall
This recipe looks impressive, but is way easier than you'd think! One of my absolute favorite ways to enjoy mussels.
More Reviews