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Thai Curry Mussels
with cauliflower rice / wok-fried broccoli and zucchini

Active: 40 min Total: 40 min

Our recipe for Thai curry mussels is spicy, creamy, and oh so delicious over cauliflower rice. This restaurant quality meal is weeknight friendly and ready in 40 minutes.
Smarts: The spiciness of the curry paste may vary brand to brand; use as little or as much as you prefer.

Ingredients

Servings:
4
Metric
Thai Curry Mussels:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
  • Onions, medium - 1/2, sliced
  • Mussels - 1 1/2 lbs, cleaned and debearded (most come debearded by the fishmonger)
  • Cilantro - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Curry paste, red - 1 to 3 Tbsp (sub any color curry paste)
  • Coconut milk, light (14 oz / 397 g can) - 1 can
  • Stock, any type - 1 cup
  • Bragg's / coconut aminos - 1 Tbsp
  • Lime juice - 2 tsp
Wok-Fried Broccoli and Zucchini:
  • Garlic - 4 cloves, thinly sliced
  • Broccoli - 10 oz, chopped
  • Zucchini - 12 oz, cubed
  • Oil, toasted sesame - 2 tsp
  • Water - 2 Tbsp
  • Lime juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cauliflower rice - (Double if making Thursday night’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Onions / Garlic / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
  4. Mussels - Clean and debeard if not done by your fishmonger. Scrub and soak in a bowl of water. It’s rare to find mussles that have not been debearded, but if you need to do this yourself, here’s a demo from The Kitchn. (Can be done 1 day ahead)
  5. Cilantro - Chop cilantro.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions to heated oil. Saute until tender, 3 to 4 minutes. Add curry paste and saute until fragrant, about 1 minute (note: if you like spice, use the higher end of the range for curry paste).
  2. Add mussels, coconut milk, stock, and aminos. Cover and cook for 6 to 8 minutes until mussels have opened up.
  3. While mussels cook, heat a wok with sesame oil over medium heat. Add broccoli and zucchini and saute until lightly browned, 3 to 4 minutes. Add water and garlic and continue to saute until vegetables are tender and water has cooked off, 3 to 4 minutes more.
  4. Remove vegetables from heat and season with some salt and pepper. Squeeze lime juice (portion for vegetables) over top.
  5. If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).
  6. Discard any mussels that don’t open up by the end of cooking time. Top the remaining mussels with cilantro and lime juice (portion for mussels).
  7. Serve mussels with cauliflower rice and vegetables on the side. (We like to serve the mussels and cooking liquid over cauliflower rice.) Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (17)
Gluten-free (1)
Paleo (2)
Vegetarian (19)

18 reviews

Substituted shrimp for the mussels and really liked how it turned out. The curry is delicious.

By: Jenn
Posted: Jan 12, 2019
Diet: Original
0 Helpful

My whole family enjoyed this - delicious. I added some onion to the vegetables, as some reviewers said it was bland (I thought it was good). I also added fish sauce and a little cornstarch to the broth so it wouldn’t be as thin. We used some naan bread to soak up the extra broth.

By: Judith
Posted: Jan 06, 2019
Diet: Original
0 Helpful

This was fun to make !!! Family loved it !! first time making Mussels - turned out easy and fun. it was thin, as reviews said, but i think its meant to be that way. Really good. going to make again. Thank you

By: Maureen
Posted: Jan 03, 2019
Diet: Original
0 Helpful

Added tempe instead of tofu. Used the max amount of curry paste and it still tasted thin. Didn't mind soupiness, but would have preferred it to be more flavorful. Salt & lime always help.

By: Timothy
Posted: Dec 27, 2018
Diet: Vegetarian
0 Helpful

We enjoyed this meal!

By: Chris
Posted: Dec 21, 2018
Diet: Vegetarian
0 Helpful

I made it with tofu instead of mussels, and light on the curry paste so that my little ones would try it. I agree with other reviewers that it was thin, but whenever I've had curry at restaurants, it is thin, so I wasn't bothered by that. My 4 yo liked it and asked for more "juice". And even if she hasn't, at least there was rice for her.

By: Gina
Posted: Dec 21, 2018
Diet: Vegetarian
0 Helpful