dinner gluten-free paleo seafood

Thai Curry Mussels

February 3, 2019

You would not believe how easy and delicious these Thai Curry Mussels are! Dinner is ready in 15 minutes or appetizers to feed a crowd.

If I’ve had you over to my house for dinner, I’ve likely served you one of two things: my coffee-rubbed strip steak or mussels. Besides loving both of these foods, I also love a good fake-out meal. Aka a meal that everyone thinks is fancy and took hours to make but really you cooked it in under 20 minutes. These Thai Curry Mussels would be one of those meals.

For years, if I saw mussels on a menu, I had to order them but never thought I could make them myself at home. Bivalves intimidate me. But after a summer of trekking across Europe with my best friend and basically doing the Moules et Frites tour of France, my love for them was solidified and I was determined to learn to make them at home.

I’ll admit that I was scared and completely freaked out by the fact that I could hear them whistling if I listened close enough, but then I put my big girl panties on, threw em’ into the pot and never looked back.

You would not believe how easy and delicious these Thai Curry Mussels are! Dinner is ready in 15 minutes!Up until now, I’ve let very few people in on my mussels secret. I prefer to wow my guests with my culinary skills and keep them in the dark about how little time I actually invested in the meal. But now the secret is out, and I no longer have my fake-out-fancy dish to impress my guests. But you can steal the idea…

Here’s What You Need:

  • Mussels
  • Vegetables – onion, green pepper, jalapeño pepper, and garlic.
  • Coconut milk
  • Seasonings – ginger, lemongrass, green curry paste, fish sauce, red pepper flakes, salt and pepper. 
  • Fresh basil – I love using Thai basil in this dish but if your local grocery store doesn’t carry it, you can use regular basil!
  • Lime juice

You would not believe how easy and delicious these Thai Curry Mussels are! Dinner is ready in 15 minutes!How to Prepare Mussels

Before you cook mussels, you have to prep them a little bit! This was what always intimidated me but after knowing the steps, I have no idea why! It’s super simple, don’t be scared! Start by washing them thoroughly with your hands or a clean scrub brush. If you come across a mussel with an open shell, tap it lightly. If it closes, it’s ok to use but if it remains open you’ll want to toss it. 

After cleaning, you’ll need to “debeard”. The “beard” is a clump of hair-like pieces that come out of the shell. All you have to do is pull it out with your fingers or use a knife to scrape it off. 

When the mussels are cleaned and debearded, you’re ready to cook!

What to Serve with Mussels

These Thai Curry Mussels paired with my Crispy Baked Curly Fries will forever remind me of the South of France! Highly recommend the combination for a fun night in or a dinner party! You also can’t go wrong serving with a salad and rustic bread.


Thai Curry Mussels

You would not believe how easy and delicious these Thai Curry Mussels are! Dinner is ready in 15 minutes or appetizers to feed a crowd.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner


  • 1 tbsp coconut oil
  • 1 medium onion, sliced
  • 1 stalk fresh lemongrass, chopped*
  • 1 green pepper, sliced
  • 1 jalapeno pepper, sliced
  • 2 cloves garlic, thinly sliced
  • 2 tbsp chopped and peeled ginger
  • 2 tbsp green curry paste**
  • 2 15 -ounce cans lite coconut milk
  • 1 tbsp fish sauce
  • 1 tsp sea salt
  • freshly ground black pepper, to taste
  • 1/4 tsp red pepper flakes
  • handful of fresh basil (thai basil is ideal but not necessary)
  • 2 lbs mussels, scrubbed and debearded
  • juice, 1 lime


  1. In a large pot over medium heat, add coconut oil and melt.
  2. Add in onion cook for 3-5 minutes or until translucent.
  3. Add in lemongrass, green pepper, jalapeno, garlic, and ginger cook for 2 more minutes.
  4. Add in curry paste, coconut milk, fish sauce, salt, pepper, red pepper flakes and basil and bring to a boil.
  5. Once boiling, bring to a simmer and let simmer for 5 minutes.
  6. Add in mussels and simmer for about 7 minutes, COVERED and then check to see if all mussels have opened. If not, cook for 1 more minute until they open. The ones that do not open after this time are dead and should not be consumed.
  7. Squeeze lime juice on top and serve.

*This is how you cut lemongrass.
**I use Thai Kitchen green curry sauce.

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  • Reply
    February 5, 2015 at 2:38 pm

    These sound incredible! I only just recently discovered that I like mussels, so I’m excited to have a new food group to crave. We’ve even made them at home once, and by we I mean my bf cooked and I stood by, drank wine, and let him do the work.

    I did not know they whistle! Why do they whistle?! Is that a stupid question? Should I know this?

  • Reply
    February 4, 2015 at 1:33 pm

    Mmmm, I love Thai curry flavors. I’ve never made mussels, but I’m all for quick meals!

  • Reply
    Arman @ thebigmansworld
    February 4, 2015 at 5:58 am

    I feel personally victimized that you didn’t make this for me for dinner. You know I love seafood.

    Lol, I just realised that we did watch that movie though. irony.

  • Reply
    Alison @ Daily Moves and Grooves
    February 3, 2015 at 9:37 pm

    I also love to order mussels at restaurants (or, my dad orders them and I steal them from him), but I’ve never attempted making them at home. Any sort of shell fish besides peeled and deveined shrimp scares the heck out me. But thanks for this assurance!
    Ooo now I’m totally going to steal cookies from the dining hall and freeze them for later 🙂

  • Reply
    [email protected]
    February 3, 2015 at 9:13 pm

    These pictures came out fantastic. They’re gorgeous.

    Also I am the soup freezing Queen. I’ll loan you my crown for a day though. 😉

  • Reply
    Sam @ PancakeWarriors
    February 3, 2015 at 4:10 pm

    Yum I love mussels! These look stunning! Pinning for later thanks for sharing

  • Reply
    Ang @ Nutty for Life
    February 3, 2015 at 11:22 am

    awww were you trying to impress Cassie & me when we visited by making this?
    IT WORKED. 🙂 and it was my first time trying mussels!

  • Reply
    February 3, 2015 at 11:05 am

    YES! I’m making serious doe eyes at you right now, m’dear! I’m obsessed with mussels and have actually never made them at home. There’s a restaurant here in Reno that does Thai mussels and they’re one of my faves. I’ll have to follow your easy instructions and throw a mussel party! Woop woop!

  • Reply
    Les | Balanced Berry
    February 3, 2015 at 10:22 am

    This flavor combo sounds wonderful! You definitely made the mussel cooking process seem a lot less intimidating 🙂

  • Reply
    February 3, 2015 at 10:19 am

    Mussels, especially in a rich curry sauce, is one of my most favorite dishes! So delicious, especially with a side of bread to soak in all the curry goodness. I must admit though that I have a fear of cooking these at home! This recipe just might inspire me to venture out of my comfort zone and go for it!

  • Reply
    Kelly @ Kelly Runs For Food
    February 3, 2015 at 8:53 am

    I love mussels! Gimme some toasted bread to go with it to sop up all the juice and I’m a happy woman.
    I usually go with the “get my guests drunk” method. That and Riley cooks all the food, so I just drink and mingle haha. That’s my party secret- have a husband who cooks.

  • Reply
    Dixya @ Food, Pleasure, and Health
    February 3, 2015 at 7:23 am

    i like the idea of freezing soups/stews and a nice crusty bread to go with it..of course wine is always needed 🙂 If I am feeding a crowd, I usually buy premix spices to make indian curries which takes 20 minutes to make a restaurant quality food, frozen naan or fresh rice and roasted vegetables and make-ahead daal (lentil soup)! everyone always leaves happy and slightly drunk 😛

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