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Caribbean Mussels in Coconut Milk

A delicious, quick and easy dinner dish of steamed mussels in a creamy coconut milk sauce. Perfectly paired with pasta or toasty bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Appetizer, Seafood
Cuisine: Caribbean Influenced
Ingredients Method Notes

Ingredients
  

  • 1 pound mussels
  • 3 tablespoons butter
  • 1 small shallot chopped
  • 6 cloves garlic minced
  • ½ scotch bonnet pepper minced (remove membrane and seeds for milder heat)
  • ¼ teaspoon salt
  • 1 tablespoon chopped shado beni culantro
  • 1 tablespoon chopped parsley
  • ½ cup coconut milk
  • 5 pearl onions peeled and halved
  • 1 tablespoon curry powder
  • ¼ teaspoon black pepper
  • Optional A few dashes of white wine, if needed to increase liquid

Method
 

  1. Melt the butter in a heavy-bottomed pan over medium heat.
  2. Add garlic, shallots, hot pepper, and curry powder to the butter. Sauté until fragrant.
  3. Add mussels to the pot and stir to coat.
  4. Stir in shado beni, pearl onions, and coconut milk.
  5. Reduce the heat to low, cover, and let it simmer.
  6. Allow the liquid to thicken slightly. If it gets too dry, add a splash of white wine.
  7. Check mussels for doneness (see note below). Discard any unopened ones.
  8. Taste and adjust salt as needed.
  9. Sprinkle in chopped parsley before serving.
  10. Serve hot with toasted bread or pasta.

Notes

If using fresh mussels:
  • Scrub thoroughly under running water to remove debris.
  • Tap any open mussels. If they don’t close, discard them.
For all mussels (fresh or pre-cooked):
  • After cooking, discard any mussels that remain unopened.
  • Do not force them open.

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