Creamy curry broth, fresh plump mussels and plenty of bread to sop up all the goodness makes this pot of seafood a dinner party hit that can feed an army. 


  • 2.5 lbs. mussels, debearded

  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 3 tablespoons Entube curry paste
  • 1 can full-fat coconut milk
  • 1 lime
  • 1/2 cup chopped cilantro
  • Bread or Flatbread for serving


  1. Heat olive oil in a pot, saute onion until soft, add curry paste and cook, stirring, until golden, about 2 minutes.
  2. Add 1 can coconut milk, and bring to a simmer, add mussels; cover and cook, stirring occasionally, until the mussels open, about 8 minutes. (Discard any that do not open.)
  3. Stir in cilantro, sprinkle a little over the top for garnish and finish with a squeeze of lime. Serve with bread to soak up the goodness!

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Coconut Curry Mussels | Spice Route Mantry

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