On our latest trip to the market, we picked up a fresh bag of mussels in addition to a bushel of freshly steamed crabs. It turned out we bought way too many crabs for three people. I was so excited to cook the mussels, that off they went into the stockpot as soon as we reached home. This is a Goan-based recipe that I use quite often based on my mother’s original version that I’ve modified and changed a little along the way. It has all the goodness of a rich and flavorful Indian curry but much lighter.
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Yogurt and Coconut Curried Mussels
- Total Time: 25 minutes
- Yield: 4 servings
Description
A light and flavorful Goan-inspired curry, these mussels are simmered in coconut milk and vinegar, then enriched with yogurt for a creamy finish.
Ingredients
- 2 1/2 lbs (1.1 kg) mussels
- 1 tbsp (15 ml) olive oil
- 1 medium size red onion, finely minced
- 2 garlic cloves, finely minced
- 1 tsp ginger root, freshly grated
- 1/2 tsp turmeric
- 1/4 tsp cumin, ground
- 1/4 tsp cloves, ground
- 1/4 tsp nutmeg, ground
- 1/2 tsp kosher sea-salt
- 1/2 tsp black pepper, freshly ground
- 1 can light coconut milk
- 1/2 cup (120 ml) white rice wine vinegar
- 1/2 tsp cayenne pepper
- 3-4 fresh/dried curry leaves
- 1/2 cup (120 ml) plain non-fat greek yogurt
- juice of 2 freshly squeezed limes
- 2 tbsp (30 ml) fresh cilantro, finely chopped
Instructions
- Wash and scrub the mussels clean under cold water, remove any beards if present, and keep the cleaned mussels on ice.
- In a large stockpot, heat the olive oil over medium flame. Sauté the onions, garlic, and ginger until the onions are soft and translucent, about 5 minutes.
- Add the turmeric and cumin, and cook for another minute until fragrant.
- Pour in the coconut milk and vinegar, stirring to combine. Bring the mixture to a simmer.
- Add the mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
- Remove the pot from heat and fold in the yogurt. Stir gently to combine.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
- For a richer flavor, you can use full-fat coconut milk.
- Serve with crusty bread or steamed rice to soak up the delicious curry sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently to avoid curdling the yogurt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 600 mg
- Fat: 20 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 28 grams
- Cholesterol: 80 mg
If You Liked This Recipe, You’ll Love These
- Miso-Coconut Noodle Soup
- Macanese Coconut Saffron Chicken
- Garlic and Tomato Mussels
- Shrimp and Green Coconut Curry
Frequently Asked Questions
Why is yogurt folded in off the heat rather than cooked with the mussels?
I remove the pot from heat before folding in the 1/2 cup of plain non-fat Greek yogurt. This prevents the yogurt from curdling — and if you’re reheating leftovers, do it gently for the same reason.
How do I know which mussels are safe to eat after cooking?
Cook covered for 5–7 minutes until the mussels have opened, and discard any that do not open. Before cooking, clean them under cold water and remove any beards, keeping the cleaned mussels on ice.
What makes this a Goan-style curry rather than a standard Indian coconut curry?
This is a Goan-based recipe adapted from my mother. The Goan signature is the combination of 1/2 cup white rice wine vinegar with light coconut milk — vinegar-based coconut curries are a hallmark of Goan Portuguese-influenced cuisine — alongside curry leaves and the finishing squeeze of 2 limes.
Can I make this richer?
Yes — use full-fat coconut milk instead of the light coconut milk for a richer flavor.
