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-inspired seafood recipe, ready in about 35 minutes, pairs fresh mussels, cleaned and debearded, grated fresh coconut, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

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, bruised lemongrass stalk (optional)

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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.