Time: 35 minutes

Serves: 2-4

  • 3 pounds mussels
  • 1 (15oz) can coconut cream
  • 2 tablespoons Thai green curry paste
  • 1/2 lime, juice only
  • 1 cup chopped cilantro
  • Kosher salt
  • 2 shallots, finely sliced
  • 1/4 cup flour
  • Vegetable oil for shallow frying
  • 2 limes, cut into wedges
  • Fresh cilantro, for garnish


Recipe courtesy Tyler Florence 8.28.09-twtlish_01 8.28.09-twtlish_02 Rinse the mussels under cold running water while scrubbing with a brush.  Remove the stringy mussel beards with your thumb and index finger as you wash them.  Discard any mussels with broken shells. 8.28.09-twtlish_03 Combine lime juice, curry paste, cilantro and 2 tablespoons of coconut cream in a blender. Process until smooth and you have a bright green puree.  Set aside. 8.28.09-twtlish_04 Set a large pot over high heat.  Once it is hot dump in the mussels then add the plain coconut cream.  Cover and boil for 10 minutes until the mussels open.  When done remove the lid, add the green curry puree and mix well. 8.28.09-twtlish_05 While the mussels are steaming prepare the shallot garnish.  Slice shallot into thin circles.  Toss in seasoned flour to lightly coat then shallow fry in oil until crispy. 8.28.09-twtlish_06 8.28.09-twtlish_07 Drain on paper towels and sprinkle on top of the mussels just before serving. Serve with fresh wedges of lime. 8.28.09-twtlish_08

Edited: October 2nd, 2009