Today we’ll do a Caribbean spin on mussels, with a delicious Coconut Curry Mussels recipe. Chris De La Rosa is joined by India De La Rosa, for a father daughter duo in the kitchen at CaribbeanPot.com. First we’ll create a lovely curry base, rich with coconut milk and spiced with scotch bonnet pepper. Then we add the mussels and top it with a bit of good Caribbean beer for extra flavor. We then finish off this amazing seafood curry with some chopped parsley and freshly squeezed lemon juice.

You’ll Need

2 lbs mussels
1 cup coconut milk
2 table spoon curry powder
4 cloves garlic (minced)
1 Shallot (minced)
1/4 teaspoon salt
fresh ground black pepper
1 large tomato diced
3 tablespoon chopped parsley
1 tablespoon chopped Shado beni (Culantro)
1 scallion
1 cup beer – optional
1/4 scotch bonnet pepper
2 tablespoon olive oil

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