Coconut Curry Mussels with Lemongrass and Kaffir Lime

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Steamed mussels bathed in a fragrant coconut milk curry infused with fresh lemongrass and kaffir lime leaves for a vibrant Thai-inspired seafood dish. This Thai-inspired curry recipe (gluten-free), ready in about 30 minutes, pairs fresh mussels, cleaned, coconut milk, kaffir lime leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 3 minced garlic cloves and 2 thinly sliced shallots, sautéing for 2 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic. Pour in 1 can (13.5 oz) coconut milk, then add 2 bruised lemongrass stalks and 4 kaffir lime leaves.
  3. Step 3: Bring the curry to a gentle simmer and add 1 tbsp fish sauce and 1 tsp brown sugar, stirring to combine. Let the sauce simmer for 5 minutes to meld flavors.
  4. Step 4: Add 2 lbs cleaned fresh mussels and cover the pot. Steam the mussels for 5-7 minutes, shaking the pot occasionally until all mussels open fully.
  5. Step 5: Discard any unopened mussels. Remove lemongrass stalks and lime leaves, then stir in 1/2 cup fresh Thai basil leaves and 1/4 cup fresh cilantro leaves until wilted.
  6. Step 6: Serve the mussels hot with lime wedges on the side for squeezing over the dish.

Frequently asked questions

How long does Coconut Curry Mussels with Lemongrass and Kaffir Lime take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Curry Mussels with Lemongrass and Kaffir Lime?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh mussels, cleaned from drying out.

Can I substitute ingredients in Coconut Curry Mussels with Lemongrass and Kaffir Lime?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Curry Mussels with Lemongrass and Kaffir Lime for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut Curry Mussels with Lemongrass and Kaffir Lime gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes