Lucia’s Thai Coconut Curry Mussels

From My Italian Roots to Thai Inspiration — Why I Love These Coconut Curry Mussels

Some dishes remind you exactly why you fell in love with cooking. For me, Thai Coconut Curry Mussels are that kind of dish. The first time I made them, I wasn’t in Thailand or Italy — I was right here in my Boston kitchen, craving something comforting, aromatic, and alive with flavor.

These mussels remind me of the seafood I grew up with back in Italy, where fresh catches were simmered simply and served with love. But today, I pair that tradition with bold Thai spices and creamy coconut milk, turning it into a dish that feels exotic yet familiar. It’s become one of my go-to easy Thai seafood recipes when I want something that tastes like it took hours but comes together in one pot.

If you’re looking to pair this with a refreshing starter or a light side, try our Salmon Caesar Salad or even our Best Chicken Caesar Wrap for a lunch combo that hits all the right notes.

What You’ll Need to Make My Thai Coconut Curry Mussels

For the Mussels:

• 2 pounds fresh mussels, scrubbed and debearded
• 1 tablespoon coconut oil
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 stalk lemongrass, bruised
• 2 tablespoons Thai red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tablespoon fish sauce
• Juice of 1 lime
• 1 tablespoon brown sugar
• Fresh cilantro and Thai basil, for garnish

For Serving:

• Steamed jasmine rice or crusty bread

How to Make Thai Coconut Curry Mussels, Lucia’s Way

1. Clean the Mussels
   Rinse mussels under cold water, scrubbing shells and removing beards. Discard any that are open and don’t close when tapped.
2. Build the Base
   In a large pot or deep skillet, heat coconut oil over medium heat. Add garlic, ginger, and lemongrass. Sauté until fragrant, about 2 minutes.
3. Stir in the Curry Paste
   Add the red curry paste and stir to combine with aromatics. Cook for 1 minute to release flavor.
4. Add the Coconut Milk
   Pour in the coconut milk and stir. Add fish sauce, lime juice, and brown sugar. Simmer for 3–4 minutes until well blended and slightly thickened.
5. Steam the Mussels
   Add the mussels to the pot and cover. Steam for 5–7 minutes until all mussels have opened. Discard any that remain closed.
6. Garnish & Serve
   Remove from heat, top with cilantro and Thai basil, and serve hot with jasmine rice or crusty bread to soak up the sauce.

Tips, Twists & Family-Friendly Variations

• Make it Spicier – Add fresh Thai chilies or a dash of chili oil
• Milder Version – Reduce curry paste and use more coconut milk for a gentler flavor
• No Lemongrass? – Add a little extra lime zest or a splash of lime juice
• Meal Prep Tip – The broth can be made a day ahead; just reheat and add fresh mussels

Want another cozy meal that feeds a crowd? Try our Velveeta Broccoli Cheese Soup or go bold with Philly Cheesesteak Egg Rolls.

Frequently Asked Questions from My Kitchen

Why This Is One of the Best Thai Coconut Curry Mussels for Dinner

This dish is a perfect example of mussels cooked in coconut milk and red curry paste that balance creaminess and heat. It’s also an ideal quick seafood curry with mussels when time is short but flavor is non-negotiable. For anyone looking for the best Thai coconut curry mussels for dinner, this recipe is a must-try.

End with Something Sweet

If you’re like me, no dinner feels complete without a little something sweet to finish. For a refreshing and indulgent dessert, try our Strawberry Crunch Cheesecake — it’s a crowd-pleaser full of nostalgic flavor and just the right amount of crunch. Or if you’re in the mood for a cozier, healthier treat, my Homemade Brownie Baked Oatmeal makes a delicious end to the evening — or a sweet start to tomorrow.

From my Boston kitchen to yours — buon appetito and enjoy every spoonful.

Lucia’s Thai Coconut Curry Mussels

Recipe by Lucia Romano

0.0 from 0 votes

Course: Dinner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Mussels:

• – 2 pounds fresh mussels, scrubbed and debearded

• – 1 tablespoon coconut oil

• – 3 cloves garlic, minced

• – 1-inch piece fresh ginger, grated

• – 1 stalk lemongrass, bruised

• – 2 tablespoons Thai red curry paste

• – 1 (13.5 oz) can full-fat coconut milk

• – 1 tablespoon fish sauce

• – Juice of 1 lime

• – 1 tablespoon brown sugar

• – Fresh cilantro and Thai basil, for garnish

• For Serving:

• – Steamed jasmine rice or crusty bread

Directions

• Rinse mussels under cold water, scrubbing shells and removing beards. Discard any that are open and don’t close when tapped.
• In a large pot or deep skillet, heat coconut oil over medium heat. Add garlic, ginger, and lemongrass. Sauté until fragrant, about 2 minutes.
• Add the red curry paste and stir to combine with aromatics. Cook for 1 minute to release flavor.
• Pour in the coconut milk and stir. Add fish sauce, lime juice, and brown sugar. Simmer for 3–4 minutes until well blended and slightly thickened.
• Add the mussels to the pot and cover. Steam for 5–7 minutes until all mussels have opened. Discard any that remain closed.
• Remove from heat, top with cilantro and Thai basil, and serve hot with jasmine rice or crusty bread.

Notes

• To make it spicier, add Thai chilies or chili oil.
  For a milder flavor, reduce the curry paste and increase the coconut milk.
  Don’t have lemongrass? Add lime zest or a bit of extra lime juice.
  You can prepare the broth ahead of time and refrigerate until ready to use.