Tested till perfect Baked Curried Mussels

Baked Curried Mussels

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 35 to 40


  • 2 lb 2lbmusselmussels
  • 1 1gingerroot, thinly sliced
  • 1 tbsp 1tbspvegetable oil
  • 1/2 1/2oniononions, finely chopped
  • 1 1clove garliccloves of garlic, minced
  • 1/4 1/4sweet red peppersweet red peppers, finely diced
  • 2 tbsp 2tbspchopped fresh coriander
  • 2 tsp 2tspcurry paste
  • 1 tsp 1tsplime juice
  • 2 tbsp 2tbspunsweetened desiccated coconut
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Preheat oven to 450°F (230°C).

Scrub mussels and remove beards if necessary. Discard any that do not close when tapped.

In saucepan, add ginger to 1/4 cup (50 mL) water. Add mussels; cover and cook over high heat until mussels open, about 4 minutes. (Discard any that do not open.) Uncover and let cool in liquid. Remove half the shell from each mussel; place remaining shell with mussel in single layer on baking sheets. Strain mussel cooking liquid and reserve.

In saucepan, heat oil over medium-high heat; cook onion until golden, about 6 minutes. Add garlic and red pepper; cook for 1 minute. Stir in coriander and curry paste; cook for 1 minute. Pour in reserved cooking liquid and increase heat to high; bring to boil and cook until liquid is reduced by half, about 2 minutes. Remove from heat and stir in lime juice; set aside. (Make-ahead: Cover and refrigerate mussels and sauce separately for up to 8 hours.)

Meanwhile, in skillet over medium heat, toast coconut until lightly browned and fragrant, about 2 minutes. Let cool.(Make-ahead: Store in airtight container at room temperature for up to 2 days.)

Spoon generous 1/2 teaspoon (2 mL) curry sauce over each mussel; bake in oven until hot, about 5 minutes. Sprinkle with coconut.

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