Yellow curry mussels are the epitome of delicious seafood -- creamy, spicy, and savory. This one pot dish is packed with fragrant spices, quick and easy to make, and will bursting with flavour. You can serve them on their own with a side of crusty bread or overtop of rice or pasta. And if you don't have a lot of time, don't worry. Yellow curry mussels are ready in just 25 minutes. Fancy enough for a special meal on date night, but easy enough as a weeknight dinner to feed the whole family.
Why You'll Love Yellow Curry Mussels
- Yellow curry is a power move in the kitchen. You might love curry, but do you know what's in it? Cumin. Coriander. Turmeric. Fenugreek. Garlic. Salt. Bay leaf. Lemongrass. Cayenne pepper. Ginger. Mace. Cinnamon. Not only do these ingredients taste great—they boast health benefits, too.
- It is packed with flavor. On top of the yellow curry spices, these mussels draw lots of flavor from fragrant spices like garlic, red pepper, and cilantro, while are balanced out with white wine, cream, soy sauce, olive oil, and sour cream. These yellow curry mussels are flavourful and a little spicy in every single bite.
- You should be eating more mussels. Yellow curry mussels are delicious and healthy! With essential omega-3 fatty acids, vitamins A, B, and C, iron, and calcium, mussels are a great addition to a healthy diet. For more mussel recipes, try Thai Red Curry Mussels or Steamed Mussels in Tomato Sauce.
Ingredients
To make these easy and delicious yellow curry mussels, you will need the following ingredients:
- fresh live mussels, scrubbed and debearded 2 lb.
- olive oil - you can also use any other oil that you like to use for cooking, such as coconut oil or vegetable oil.
- onion
- garlic
- white wine
- sour cream - or heavy cream.
- soy sauce
- yellow curry powder
- crushed red pepper
- ground black pepper
- fresh cilantro - for garnish.
You will also need measuring cups and spoons and a large pot or skillet.
Tips for Preparing Fresh Live Mussels
- How to clean live mussels: Whether you buy wild or farmed mussels, they need to be cleaned. Use a scrubbing brush hands to rub off any mud, algae, particles, or debris from the shell. Then remove the beard (a small stringy mass that sticks out of the side of each mussel). Hold the mussel in one hand, and gently pull the beard off using your other hand, pulling towards the bottom of the mussel where the clasp is. Once you've removed all of them, give the mussels a rinse under cold water.
- How to tell if mussels are fresh: Fresh mussels should be alive with their shells closed. If a mussel is slightly open, tap it against the counter—if it closes, it's alive and fresh. If it doesn't move, throw it away. Fresh mussels have a fresh salty ocean smell, and not a fishy smell. If they smell fishy, I would not recommend eating them. If your mussels are store in the refrigerator, give it a smell just before cooking to ensure freshness.
- How to store fresh mussels: It's best to cook mussels the day that you buy them. To store for up to 2 days, transfer the mussels to a bowl or unsealed container and covered with a clean damp cloth or paper towel. Drain any water that collects in the bottom of the bowl every day. Do not store the mussels in water as they will die from it.
How to Make the Best Yellow Curry Mussels
- Sauté aromatics. In a large pot or skillet, heat oil over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Stir in onion and garlic and sauté until fragrant and soft, 2-3 minutes.
- Cook mussels. Add mussels and wine. Cover the lid and steam for 6-8 minutes until all shells are wide open. If you don't have a lid to cover, stir occasionally to help cook evenly.
- Add sauce. Add sour cream, soy sauce, curry powder and red pepper. Stir well and bring the sauce to a simmer, about 3-5 minutes. Season with pepper and garnish with cilantro.
- Serve. Serve immediately. You can serve yellow curry mussels as a delicious appetizer with a side of crusty bread to soak up all that juicy yellow curry sauce. You can also serve them over rice or pasta.
Tips and Tricks
- How to store cooked mussels: You can store cooked mussels for up to 2 days in an airtight container in the refrigerator. To reheat, heat in a skillet over low heat until warmed through. You may have to add a little water if the sauce has thickened up too much in the refrigerator. I would not recommend freezing mussels.
- How to make this dairy free: Substitute equal parts coconut cream for heavy or sour cream. You can buy coconut cream from many grocery stories or Asian supermarkets. You can also make your own using coconut milk. To make coconut cream, buy a can or two of full-fat coconut milk. Chill overnight in the fridge. The fat will separate from the liquid and settle on top—that's your non-dairy cream.
- How to make this vegan: To make this dish vegan, use the non-dairy substitute above and swap out the mussels for tofu, chickpeas, or your favorite vegan "meat"!
More Seafood Recipes
- Honey Garlic Glazed Salmon
- Creamy Garlic Shrimp
- Seared Scallops
- Surf and Turf Steak and Lobster Tails
- Miso Salmon
- Air Fryer Black Cod with Black Bean Sauce
- Baked Coconut Shrimp
- Almond-Crusted Halibut with Lemon Garlic Butter
- Teriyaki Grilled Salmon Rice Bowl
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Recipe
Yellow Curry Mussels
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Yellow curry mussels are the epitome of delicious seafood - creamy, spicy, and savory. This flavourful one pot dish is quick + easy to make in 25 minutes.
Ingredients
- 2 tablespoons olive oil
- ½ cup onion, finely diced
- 2 tablespoons garlic, minced
- 2 lb. fresh live mussels, scrubbed and debearded
- ¼ cup white wine
- ½ cup sour cream or heavy cream
- 1 tablespoon soy sauce
- 1 tablespoon yellow curry powder
- ½ tablespoon crushed red pepper
- ½ teaspoon ground black pepper (or to taste)
- 1 tablespoon fresh cilantro, finely chopped (for garnish)
Instructions
- In a large pot or skillet, heat oil over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Stir in onion and garlic and sauté until fragrant and soft, 2-3 minutes.
- Add mussels and wine. Cover the lid and steam for 6-8 minutes until all shells are wide open. If you don't have a lid to cover, stir occasionally to help cook evenly.
- Add sour cream, soy sauce, curry powder and red pepper. Stir well and bring the sauce to a simmer, about 3-5 minutes. Season with pepper and garnish with cilantro.
- Serve immediately.
Notes
How to clean live mussels: Whether you buy wild or farmed mussels, they need to be cleaned. Use a scrubbing brush hands to rub off any mud, algae, particles, or debris from the shell. Then remove the beard (a small stringy mass that sticks out of the side of each mussel). Hold the mussel in one hand, and gently pull the beard off using your other hand, pulling towards the bottom of the mussel where the clasp is. Once you've removed all of them, give the mussels a rinse under cold water.
How to tell if mussels are fresh: Fresh mussels should be alive with their shells closed. If a mussel is slightly open, tap it against the counter—if it closes, it's alive and fresh. If it doesn't move, throw it away. Fresh mussels have a fresh salty ocean smell, and not a fishy smell. If they smell fishy, I would not recommend eating them. If your mussels are store in the refrigerator, give it a smell just before cooking to ensure freshness.
How to store fresh mussels: It's best to cook mussels the day that you buy them. To store for up to 2 days, transfer the mussels to a bowl or unsealed container and covered with a clean damp cloth or paper towel. Drain any water that collects in the bottom of the bowl every day. Do not store the mussels in water as they will die from it.
How to store cooked mussels: You can store cooked mussels for up to 2 days in an airtight container in the refrigerator. To reheat, heat in a skillet over low heat until warmed through. You may have to add a little water if the sauce has thickened up too much in the refrigerator. I would not recommend freezing mussels.
How to make this dairy free: Substitute equal parts coconut cream for heavy or sour cream. You can buy coconut cream from many grocery stories or Asian supermarkets. You can also make your own using coconut milk. To make coconut cream, buy a can or two of full-fat coconut milk. Chill overnight in the fridge. The fat will separate from the liquid and settle on top—that's your non-dairy cream.
How to make this vegan: To make this dish vegan, use the non-dairy substitute above and swap out the mussels for tofu, chickpeas, or your favorite vegan "meat"!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: South Asian
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Phil says
Fabulous! Doubled wine to 1/2 a cup. Combined soy sauce and spices with cream before adding to mussels.
Sam Hu | Ahead of Thyme says
Thank you for sharing! So glad you liked the recipe!
Diana says
Wow, what a great recipe! My family loved it and we will be making it again soon.
Sam Hu | Ahead of Thyme says
Thank you so much Diana!
Sandi says
I was so excited to find this delicious mussels recipe. It was fabulous!
Sam Hu | Ahead of Thyme says
Yay thank you Sandi!