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Coconut Thai Mussel Curry

Garlic, ginger, and coconut are the starring flavors in this 15-minute mussel curry.

Chef Tip: Discard any mussels that do not open while cooking- they are not safe to eat!


  • Coconut oil

  • 4 cloves garlic, minced

  • ½ inch knob ginger, finely grated

  • Haven’s Kitchen Coconut Cashew Sauce

  • 1 (15 oz.) can of coconut milk

  • 1.5 lb. mussels, washed and debearded

  • Salt

  • Juice of a lime

  • ½ bunch cilantro, chopped

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Step 1

Heat a generous glug of coconut oil over medium-high heat in a shallow Dutch oven or braiser and add in the garlic and ginger. Sauté the aromatics until they are fragrant. Sauté the aromatics until they are fragrant

Step 2

Squeeze in ½ a pouch of the Coconut Cashew sauce and let it bubble away for a couple of seconds

Step 3

Reduce the heat and add in the coconut milk and bring it to a gentle simmer

Step 4

Add the mussels and a pinch of salt and shut the pot with a lid allowing the mussels to steam and cook until they are fully open

Step 5

Add the lemon juice, cilantro and serve immediately

Coconut Cashew Sauce

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

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