Curried Mussels


Serves 4. Pulling mussels from their shells is a delightful way to get your protein. The problem is sorting them. Take your time in finding mussels that have their shells in tact. Beards are ok, use a pairing knife to clean off beards from the base of the shells. Enjoy this dish with crusty french bread and a crisp white wine or maybe even Champagne.


  • Heat oil in a large heavy-bottomed pot over medium-high heat. Add leeks, season with salt and pepper, and cook, stirring often, until softened, 8–10 minutes. Add garlic and curry powder and cook, stirring, until fragrant, about 1 minute. Add mussels, coconut milk, and 1½ cups water. Bring to a boil, reduce heat to low, cover, and cook until mussels have opened, about 5 minutes (discard any mussels that have not opened).
  • Garnish with cilantro leaves.
  • Serve with toasted sour dough slices or crusty French baguette on the side.

Leave a comment

Please note, comments must be approved before they are published