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Mussels in Lime-Coconut Broth

Rated as 5 out of 5 Stars
5 made it  |  0 reviews   |  1 photos

"Sweet, sour, and luscious, this broth is great for simmering shellfish, poaching your favorite fillet, or even used as a finishing sauce for whole grilled fish."
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30 m servings 569
Original recipe yields 4 servings


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  1. Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
  2. Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
  3. Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.


  • Cook's Note:
  • You can use fresh or frozen mussels.

Nutrition Facts

Per Serving: 569 calories; 31.6 28.1 45.6 107 767 Full nutrition

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