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Coconut Curry & Zucchini Noodle Mussels

  • 30 m
  • ·
  • 4 Servings
  • ·
  • Print

Recipe courtesy of PEI Mussels


- 4 Servings +


Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.

In a wide bottomed stockpot over medium heat, add 1 teaspoon olive oil and garlic. Cook garlic until fragrant, about 3 minutes.

Add coconut milk, curry paste, fish sauce, broth, lime juice and salt. Simmer broth for about 5 minutes.

Add mussels to the stockpot and give them a big stir to coat. Increase heat, cover and boil broth until the mussels open, about 5-7 minutes.

Grab bowls, add zucchini noodles to each and use tongs to transfer mussels to each bowl.

Spoon some broth into each bowl, sprinkle with cilantro and serve.

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