Curried mussels

2 - 5
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Steam mussels over a bath of flavorful liquids—the shells open up and the mussels become tender in about 5 minutes.


Salted butter

1½ tsp

Uncooked shallot(s)

2 Tbsp, minced

Garlic clove(s)

3 medium clove(s), minced

Uncooked mussels in shells

1½ pound(s), scrubbed and debearded (about 40)

White wine

¼ cup(s), dry

Canned unsweetened light coconut milk

½ cup(s)

Curry powder

½ tsp

Table salt

¼ tsp


2 Tbsp, chopped


  1. Melt butter in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 1 minute or until tender. Add mussels and wine. Bring to a boil; cover, reduce heat and simmer 5 minutes or until shells open. Discard any unopened shells. Remove mussels with a slotted spoon. Divide mussels evenly among 4 bowls. Keep warm.
  2. Increase heat to medium-high. Add coconut milk, curry powder and salt to pan; cook 3 minutes, stirring constantly. Ladle sauce evenly over each serving; sprinkle with cilantro. Yield: 4 servings (serving size: 10 mussels, about 1⁄4 cup sauce and 11⁄2 teaspoons cilantro).