Steamed Goan Mussels in Coconut Masala Broth

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Fresh mussels steamed in a rich and fragrant coconut milk broth infused with Goan spices and fresh curry leaves. This Indian seafood recipe, ready in about 35 minutes, pairs fresh mussels, cleaned and debearded, grated fresh coconut, and water for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 1 kg fresh mussels, cleaned and debearded
• 1/2 cup grated fresh coconut
• 1 cup water
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 green chili, finely chopped
• 12 curry leaves
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp vegetable oil
• to taste salt
• 2 tbsp fresh coriander leaves, chopped
• 1 lemongrass stalk (optional), bruised

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Instructions

1. Step 1: In a blender, combine 1/2 cup grated fresh coconut with 1 cup water and blend until smooth; set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large deep pan over medium heat. Add 1 tsp mustard seeds and wait until they begin to pop.
3. Step 3: Add 1 medium finely chopped onion, 4 minced garlic cloves, 1 finely chopped green chili, 12 curry leaves, and 1 bruised lemongrass stalk (if using). Sauté for 5-6 minutes until the onion is soft and fragrant.
4. Step 4: Stir in 1/2 tsp turmeric powder and 1 tsp red chili powder, cooking for 1 minute until the spices release aroma.
5. Step 5: Pour in the coconut milk mixture, season with salt to taste, and bring to a gentle simmer over medium-low heat for 5 minutes.
6. Step 6: Add 1 kg cleaned fresh mussels to the pan, cover with a tight lid, and steam for 7-8 minutes until the mussels open wide, stirring gently once halfway.
7. Step 7: Discard any unopened mussels. Remove the lemongrass stalk, sprinkle 2 tbsp chopped fresh coriander leaves, and serve the mussels hot with crusty bread or steamed rice.