Portuguese-Indian Style Mussels in Yellow Coconut Curry

Portuguese-Indian Style Mussels in Yellow Coconut Curry is a sumptuous celebration of the sea, combining the finest Australian mussels with a rich, aromatic spiced coconut sauce that elevates this humble shellfish to a dish worthy of any elegant table.

Tender, plump mussels are bathed in a golden, subtly spiced coconut-based curry sauce, infused with warming spices and a delicate hint of acidity to balance the natural sweetness of the seafood.

This heritage dish draws inspiration from the historic coastal kitchens of Southern India, where Portuguese traders introduced their culinary influences centuries ago. The resulting fusion created a style of seafood preparation that is both exotic and comforting, marrying European technique with tropical Indian spices to produce a luxurious, flavour-forward experience.

Using only top-quality mussels ensures exceptional freshness, texture, and taste, making this dish as impressive in appearance as it is on the palate.

Perfect for entertaining or an indulgent weeknight dinner, this dish embodies elegance, depth, and refined coastal charm.

It comes together in under 15 minutes, allowing you to even prepare it in front of your guests for a dramatic and engaging presentation.

For added convenience, the fragrant sauce can be made ahead of time in less than 10 minutes, with the final step of cooking the mussels taking just three minutes at the table—ensuring a fresh, impressive, and effortless dining experience.

Mussels in Golden Spiced Coconut Sauce

Ingredients:

1kg Blue Mussels (Vacuum Packed)

2 Tbsp Raw Coconut Oil

½ Tsp Fenugreek Seeds

½ Tsp Black Mustard Seeds

15 X Fresh Curry Leaves

2 French Shallots Thinly Sliced Short Ways

1/2 Tsp Salt (Not Flakes)

2 Tsp Fresh Garlic Paste

1 Inch Fresh Ginger Julienned

400ml Premium Coconut Cream

¼ Tsp Fresh Cracked Pepper

½ Tsp Turmeric Powder

1 Cheek Of Lime

1 Green Cayenne Chilli Julienned Deseeded

6-8 Baby Tomatoes Halved (Cherry/Solano)

Step 1: Checking The Mussels

Choosing the right type of mussel can elevate a dish, whether you want a sweet, delicate bite or a bold, briny flavour. Always source fresh, high-quality mussels for the best results.

Mussels are available in a variety of types, each with unique flavours, textures, and ideal uses:

• Blue Mussels: The most common variety in Australia, with a deep blue-black shell and sweet, tender meat. Ideal for steaming, soups, and pasta dishes.

  
  

• Green-Lipped Mussels: Native to New Zealand, these mussels are larger with a green edge on the shell and a rich, buttery flavour. Often enjoyed in sauces or as a luxurious appetizer.

  
  

• Mediterranean Mussels: Typically smaller with a deep, dark shell and a delicate, briny taste. Perfect for light, fragrant dishes or Mediterranean-inspired recipes.

Check Your Mussels:

• Discard any mussels with cracked or broken shells.

• Tap each mussel gently—if it closes, it’s alive and fresh; if it remains open, discard it.

• Check for a clean, ocean-fresh aroma; avoid any with a strong or off smell.

• Rinse mussels thoroughly under cold water to remove sand and debris.

• Scrub the shells gently if necessary.

• Remove the “beard” (fibrous threads) by pulling firmly toward the hinge.

  
  

Following these steps ensures your mussels are fresh, safe, and ready to shine in this dish.

Step 2: Cooking The Sauce

The stuffing mixture comes together effortlessly once the red paste is prepared. In fact, the entire dish requires only eight simple ingredients, excluding the paste, making it surprisingly straightforward to create.

• Heat coconut oil until very hot.

• Then add the fenugreek and mustard seeds & curry leaves – sizzle for 10 seconds

• Add the shallots + ½ tsp salt and fry until light brown around 5 minutes.

• Add the ginger & garlic and cook out for a minute until raw smell disappears.

• Pour coconut cream, pepper, turmeric

• Lower flame and simmer for 2 minutes.

• Add the green chillies & tomatoes – simmer for 2 mins until softened slightly.

• The sauce is now ready for the mussels.

At this stage, you can proceed with the recipe or simply refrigerated the sauce and reheat the next day, just before adding the mussels.

Step 3: Add The Mussels & Garnish

Mussels are quick-cooking shellfish typically taking only 3–5 minutes to cook, depending on size. Be careful not to overcook, as mussels can shrink & quickly become rubbery , losing their delicate sweetness and melt-in-the-mouth texture.

• Add the mussels into the hot (or very warm) golden sauce , cover with lid and let simmer on medium heat.

• After 4 minutes shake the pot, open the lid & check whether shells are open

• Mussels that remain closed after cooking can be consumed if they smell fresh

Note, the mussels should be consumed immedietaly after cooking which is why this dish is best cooked once guests are seated.

Serve my Mussels in Golden Spiced Coconut Sauce with plain white rice or for something a little bit special - my Celebration Rice