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Lemon Coconut Cream Mussels
Prep time
Total time
Recipe type: Entree
Serves: 4 Servings
  • 2 pounds fresh mussels, scrubbed and cleaned well
  • 1 cup unsweetened coconut milk
  • ½ cup whole cilantro leaves
  • 2 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons butter
  • 1 tablespoon of Thai green curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • ½ teaspoon finely grated lemon or lime zest
  • ½ teaspoon red pepper flakes
  • Pasta cooked according to package
  • Fresh cracked pepper
  1. In a large pot on medium, heat the butter until melted. Add in the shallot, garlic, lemon juice, red pepper flakes, and lemon zest. Cook for about 3 minutes or until the shallots are opaque.
  2. Add in the green curry paste, coconut milk, sugar and fish sauce. Bring to the boil, stirring.
  3. Add the mussels, cover the pan with a tight-fitting lid and cook over medium high heat for 4 to 5 minutes or until the mussels have opened. Shake the pan occasionally. Discard any unopened mussels.
  4. Serve the mussels over the pasta and ladle over the lemon, coconut broth and garnish with cilantro leaves and fresh cracked pepper.