Asian Style Mussels
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Asian Style Mussels

Submitted by: Lidia Gradzinski

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 6

I found this recipe on the Canadian Food Network website and tweaked it for Beyond Diet. I served it to my guests tonight and it was a huge hit! Everyone was scooping the coconut milk liquid into their mussel shells and not a drop went to waste. If you don't have lemon grass on hand, you can leave it out and it'll still taste great.


  • 4 lbs. mussels, fresh, wild-caught
  • 2 tbs. coconut oil, raw, extra-virgin, organic
  • 2 tomatoes, diced, fresh, organic
  • 2 garlic, fresh, organic
  • 3 tsp. ginger, fresh, organic
  • 1 1/4 c. coconut milk, unsweetened, full-fat, organic, canned
  • 3 tsp. curry paste, organic
  • 1/4 c. lemongrass, fresh, organic
  • sea salt, unrefined and pure to taste


Rinse mussels well and discard any that are cracked or opened. Over medium heat, melt the coconut oil in a large pot. Add tomatoes, garlic and ginger and saute for 2 minutes. Add the coconut milk, green curry paste, lemon grass and salt. Simmer for 10 minutes to blend the flavors. Add the mussels, cover and cook about 5-7 minutes or until mussels open. Serve immediately.