Total Time
Prep 40 mins
Cook 20 mins

Babalu's in St. Louis, Missouri, specializes in Caribbean-influenced food. This is one of their great recipes.

Ingredients Nutrition


  1. Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
  2. Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.
Most Helpful

Made this for dh as he loves mussels(not me) so he ate it all and says please make again,thanks

lin1 February 10, 2011

This had a wonderful rich curry flavour that was just perfect to compliment the mussels, probably one of the best curries for seafood I've tasted. The only drawback I found that there was a little too much liquid to thicken it well and it's always nice with mussels to have something to fill the shells a bit. Because the flavour was so good rather than reduce quantities I think I'd go with double the onion and tomato and maybe a few teaspoons of flour towards the end to thicken a little more.

Peter J June 15, 2007