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  • 2 shallots, peeled and quartered
  • 2 garlic cloves, halved
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 3/4 cup light coconut milk
  • 2 pounds fresh mussels, cleaned and debearded
  • 3/4 cup chopped fresh pineapple
  • 1/4 teaspoon coarsely ground black pepper
  • Cilantro


  1. Combine shallots, garlic and ginger in food processor; process until finely chopped.
  2. Heat oil in a Dutch oven over medium heat. Add shallot mixture; cook, stirring often, until very fragrant, about 3 minutes. Add curry powder and salt; cook 1 minute.
  3. Pour in coconut milk; bring to simmer, scraping up any browned bits on the pan’s bottom.
  4. Add mussels; cover, reduce heat, and simmer until shells open, about 5 minutes. Discard any mussels that do not open. Stir in pineapple and pepper before serving. Garnish with cilantro.
Recipe by Bruce Weinstein and Mark Scarbrough

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The recipe was originally published as Coconut Curry Mussels on

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