{"id":70728,"date":"2021-10-03T17:59:27","date_gmt":"2021-10-03T15:59:27","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=70728"},"modified":"2025-07-16T19:59:08","modified_gmt":"2025-07-16T17:59:08","slug":"coconut-curry-mussels","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/coconut-curry-mussels\/","title":{"rendered":"Coconut Curry Mussels"},"content":{"rendered":"

These juicy coconut curry mussels are quickly cooked in a delicious broth made from tomatoes, ginger, garlic, chili, coconut milk and warming spices. Serve them with a squeeze of lime and a side of steamed rice or crusty bread for a delicious and simple dinner.<\/p>\n

A French classic<\/h2>\n

Steamed mussels are a traditional favorite in the South of France, and served in many restaurants in different variations with a classic pairing of French fries \u2014 called Moules frites<\/a> (mussels and fries). They are inexpensive, easy to prepare and cook in no time at all. Once you know how, you can easily cook them at home (or as we also like to do, while on vacation since no special ingredients or equipment is needed).<\/p>\n

\"Coconut<\/a>
\nMussels are also at home in the North and Baltic Seas<\/h2>\n

Fresh blue-black mussels are also available to those of us living in the north. Typically, the period between late September and April is considered mussel season. On the coast you may find mussels cooked in \u201costfriesische Art\u201d or \u201c\u00e0 la GOSCH\u201d. I, however, decided to go the less traditional route and share this recipe for coconut curry mussels, which was inspired by my French friend, Magali, who first taught me how to make coconut mussels at home.<\/p>\n

East Frisia \u2014 fresh mussels and more<\/h2>\n

Otherwise, if you are planning to do a trip to East Frisia during the fall holidays, since its the start of the season, you can find fresh off the boat mussels on a number of menus. Not only is the seafood great, but the coast and the neighbouring islands offer lots of activities and nature. So if you are looking thinking of a making a trip, then check out the Ostfriesen-Liebe digital Magazine<\/a> (German) for more tips, plus you\u2019ll also find my recipe for Baked Plaice with Parmesan-Panko Crust<\/strong> in their magazine. It\u2019s another delicious recipe inspired by our North Sea coast!<\/p>\n

Tips for buying mussels<\/h2>\n

Look for mussels that are tightly closed<\/strong> with shiny shells that do not have any chips or cracks<\/strong>. Be sure to toss any mussels that are badly damaged or open (if the shell is open, tap it on the counter to see if it closes. If it doesn\u2019t close, then discard it) before you cook them. And under no circumstances should the mussels have a strong fishy smell \u2014 they should only have a light ocean fragrance.<\/p>\n

For the best experience, you should buy mussels the same day<\/strong> that you plan to cook them. Otherwise, you can store them in the fridge overnight (1-3 days<\/strong>) in a bowl covering them with a clean damp cloth. Do NOT soak mussels in water or clean them until ready to cook.<\/p>\n

\"Curry<\/a><\/p>\n

Scrub the shells with a bristle brush to clean and remove the beard (fibrous brown stringy bits coming out from the side) and rinse with cold water. Once the beard is removed, the shellfish will only be alive for a short period so cook immediately.<\/p>\n

Tips for cooking mussels<\/h2>\n

The mussels take around 6 minutes to cook in a covered pot. You can check them after 3 minutes, giving them a stir to mix the ingredients, then recover the pot for a few minutes, until you see that mussels have opened. Any unopened shells should be discarded.<\/p>\n

Tips for enjoying steamed mussels<\/h2>\n

I like to you an empty shell as a pincher to eat the mussels, but a small fork is also fine.<\/p>\n

The broth can be enjoyed spooned over rice, as a dip for bread, or with French fries. Not only does it give the mussels some extra flavor, but the cooked mussels also add a delicious and subtle seafood flavor to it during steaming.<\/p>\n

\"Coconut<\/a>
\nIf you like this recipe, then you might also like to try my recipes with North Sea shrimp:<\/p>\n