Seed Oil Free Coconut Curry Mussels

Total time30 min

Prep time15 min

Cook time15 min

4.8

(10)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 lbs fresh mussels, scrubbed and debearded
2 tbsp garlic-infused oil
1 tbsp fresh ginger, finely grated
2 stalks lemongrass, tough outer layers removed, tender inner stalk finely minced
2 tbsp red curry paste (check label: no garlic or onion added)
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth
1 tbsp fish sauce
1 tsp maple syrup
1 tsp ground turmeric
½ tsp red pepper flakes (optional)
2 tbsp fresh lime juice (from about 1 lime)
4 scallions, green tops only, thinly sliced

For serving

¼ cup fresh cilantro leaves (optional)
lime wedges, for serving (optional)

Instructions

1
Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Place the cleaned mussels in a large bowl of cold water while you prepare the broth.
2
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the ginger and lemongrass and cook, stirring frequently, until fragrant and slightly softened, about 2 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!