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Prep Time
10 mins
Total Time
20 mins


1/4 cup
coconut milk
60 mL
1 tbsp
15 mL
2 tsp
curry powder
10 mL
pinch salt
pepper to taste
2 lb
mussels, cleaned and rinsed
1 kg
2 tbsp
chopped fresh cilantro (optional)


Step 1

In a large microwaveable bowl, combine the coconut milk, butter, curry powder, salt and pepper. Cover and microwave on HIGH 30 sec., or until butter is melted. Mix, cover to keep warm, set aside.

Step 2

Meanwhile, place mussels in perforated barbecue wok or grilling basket. Place on grill preheated to high. Close lid and cook until mussels open, 4 to 5 min., shaking wok or basket halfway through.

Step 3

Add mussels to reserved sauce and toss. Garnish with chopped cilantro (if using), and serve with thick-sliced sourdough bread, if desired.


Plan for about a pound of mussels per person, and to make extra servings simply multiply all ingredient amounts except keep to only a pinch of salt.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner Gluten Free Grill Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/2 of the recipe)
17 g
Saturated Fat:
10 g
9 g
1 g
70 mg
25 g
560 mg
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