Caribbean Mussels in Coconut Milk – Creamy, Flavorful & Easy
Looking for a fast, flavorful seafood dish that feels fancy but is secretly easy? These Caribbean-style mussels in coconut milk are just the thing. Steamed in a rich, peppery coconut curry broth, they’re the kind of dish you serve with bread on standby and a bowl to catch every last drop.
Why you’ll love this recipe
- That coconut curry sauce? Dip-worthy.
- Done in under 30 minutes
- Uses frozen or fresh mussels
- Loaded with Caribbean aromatics
How to make mussels in coconut milk
Ingredients you’ll need
For the aromatics:
Shallots – for sweetness and depth
Onion – brings the savory base
Garlic – always a must
Culantro or chadon beni – bold Caribbean flavor
Parsley – fresh finish (optional)
For the broth:
Coconut milk – the creamy base
Curry powder – adds warm spice
Scotch bonnet pepper – for that gentle sniffle
Salt – to taste
The seafood:
Mussels – frozen (cooked) or fresh, cleaned
How to clean mussels (if using fresh)
- Scrub the shells under running water
- Remove any “beards” sticking out
- Discard any mussels that stay open after tapping
- Use them the same day for best flavor
Using frozen? Still give them a rinse under cool water, just to be safe.
Instructions
Step 1: In a wide pan, heat a little oil and sauté the shallots, onion, garlic, and culantro until fragrant.
Step 2: Add curry powder and scotch bonnet. Let that cook for about a minute to wake up the spices.
Step 3: Pour in the coconut milk. Bring to a light boil, then reduce to a simmer.
Step 4: Add the mussels. Cover and steam for 5–7 minutes (until all are open if using fresh).
Step 5: Garnish with parsley and serve hot in a deep bowl with plenty of crusty bread or pasta.
Serving Suggestions
- Add a squeeze of lime for brightness
- Soak up the sauce with crusty baguette, hard dough bread, or roti
- Serve over linguine or coconut rice for a heartier meal
Storage & Reheating
- Store leftovers in the fridge for up to 1 day
- Reheat gently on the stove—don’t boil or the mussels will go rubbery
- Best enjoyed fresh (trust me, the sauce will tempt you to finish it in one go)
Frequently Asked Questions
Yes! Just reduce the steaming time since shrimp cooks faster.
It’s best made fresh, but you can prep the sauce ahead and reheat gently before adding mussels.
Cilantro is a milder substitute. Not quite the same, but it works.
More seafood recipes:
If you’re ready to dip into something a little creamy, a little spicy, and a whole lot Caribbean—this mussel dish is calling your name. Tried it? Let me know in the comments or tag me at #TBGEats!
Recipe
Caribbean Mussels in Coconut Milk
Ingredients
Method
- Melt the butter in a heavy-bottomed pan over medium heat.
- Add garlic, shallots, hot pepper, and curry powder to the butter. Sauté until fragrant.
- Add mussels to the pot and stir to coat.
- Stir in shado beni, pearl onions, and coconut milk.
- Reduce the heat to low, cover, and let it simmer.
- Allow the liquid to thicken slightly. If it gets too dry, add a splash of white wine.
- Check mussels for doneness (see note below). Discard any unopened ones.
- Taste and adjust salt as needed.
- Sprinkle in chopped parsley before serving.
- Serve hot with toasted bread or pasta.
Notes
- Scrub thoroughly under running water to remove debris.
- Tap any open mussels. If they don’t close, discard them.
- After cooking, discard any mussels that remain unopened.
- Do not force them open.
