Thai Curry Mussels

5 from 1 reviews

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.


  • 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.