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Coconut Curry Mussels

Coconut Curry Mussels

degree-icon Medium
time-icon 10 minutes
time-icon 1 hour
time-icon N/A
time-icon N/A
time-icon N/A
diet-icon N/A
degree-icon Medium
time-icon 10 minutes
oven-icon 1 hour
snow-icon N/A
plate-icon N/A
dish-icon N/A
diet-icon N/A

Recipe Box

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  • ½ cup Magical Coconut oil
  • 1 can (13.5 ounces) unsweetened coconut milk
  • ½ cup white wine
  • 4 tablespoons Thai red curry paste
  • 4 tablespoons Thai or Italian basil leaves, chopped
  • 4 tablespoons fresh cilantro, chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon lemongrass paste
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • ¼ cup Magical Coconut Oil
  • 2½ pounds mussels
  • ¼ yellow bell pepper, sliced thin
  • ¼ red bell pepper, sliced thin
  • 2 garlic cloves, sliced thin
  • 2 tablespoons Thai or Italian basil leaves, chopped
  • 2 tablespoons fresh cilantro, chopped

How To

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  • Place all the sauce ingredients inside your MagicalButter machine, and secure the lid..
  • Press the Temperature button, and select 160°F. Then press the 1 Hour/Oil button.
  • In a large sauté pan on medium heat, cook the bell peppers and garlic for 2 minutes.
  • Add the mussels, and stir. Cover the pan, and let the mussels steam about 2-3 minutes until opened.
  • Add the 2 tablespoons each of cilantro and basil, and cook for 1 minute more.
  • Ladle your Coconut Curry Mussels into individual bowls, top with more cilantro and basil, serve with a lime wedge, and enjoy!