Coconut curried mussels from Mustards Grill Napa Valley Cookbook (page 29) by Cindy Pawlcyn and Brigid Callinan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • karon_drdoiv on May 09, 2026

    I had shelled frozen mussels so I served this with jasmine rice and added edamame for some veg - very tasty

  • mommaG on March 12, 2017

    I have made this recipe at least 10 times. I did not make the curry paste or use the lemon grass. I used Thai Kitchen red curry paste. Even with these changes, it is excellent. I will in the future make it with the homemade curry and lemongrass but I cannot imagine it being any better. I cannot always find the Fresno peppers so I just use jalapeños. I actually like the green of the jalapeño against the beautiful pink sauce. I usually make the sauce the day before to save time when having a large crowd for dinner. I just reheat and throw the mussels in and it turns out wonderful.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.