Keto Coconut Curry Mussels with Shiitake

Name: Keto Coconut Curry Mussels with Shiitake
Prep time: 15 min
Cook time: 15 min
Yield: 4

keto low-carb mussels coconut curry thai-inspired seafood shiitake high-fat

These aromatic mussels swim in a rich coconut curry broth with earthy shiitake mushrooms and fresh herbs, creating an exotic keto feast that's both elegant and deeply satisfying with only 5g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 15

Ingredients

1.4kg3 lbs fresh mussels, cleaned and debearded
800ml2 (14 oz) cans full-fat coconut milk
30ml2 tbsp red curry paste (sugar-free)
225g8 oz shiitake mushrooms, stemmed and sliced
30ml2 tbsp coconut oil
30ml2 tbsp fresh ginger, grated
4 cloves4 cloves garlic, minced
2 stalks2 stalks lemongrass, bruised and chopped
15ml1 tbsp fish sauce
30ml2 tbsp fresh lime juice
60ml1/4 cup fresh Thai basil leaves
60ml1/4 cup fresh cilantro, chopped
2 small2 small Thai red chilies, sliced (optional)
2 limes2 limes lime wedges for serving

Instructions

Scrub 1.4kg3 lbs fresh mussels under cold water and remove any beards. Discard any mussels that don't close when tapped.
Heat 30ml2 tbsp coconut oil in a large, heavy-bottomed pot over medium heat. Add 225g8 oz shiitake mushrooms and cook for 4-5 minutes until golden.
Add 30ml2 tbsp fresh ginger, 4 cloves4 cloves garlic, and 2 stalks2 stalks lemongrass. Cook for 1 minute until fragrant.
Stir in 30ml2 tbsp red curry paste (sugar-free) and cook for 30 seconds until aromatic.
Pour in 800ml2 (14 oz) cans full-fat coconut milk and 15ml1 tbsp fish sauce. Bring to a gentle simmer and cook for 3-4 minutes to blend flavors.
Add 1.4kg3 lbs fresh mussels to the pot, cover, and cook for 4-6 minutes until mussels open. Discard any that remain closed.
Remove from heat and stir in 30ml2 tbsp fresh lime juice, 60ml1/4 cup fresh Thai basil leaves, 60ml1/4 cup fresh cilantro, and 2 small2 small Thai red chilies if using.
Serve immediately in bowls with the aromatic broth, garnished with 2 limes2 limes lime wedges for serving.

Ingredients

id: fresh_mussels metric: 1.4kg imperial: 3 lbs name: fresh mussels, cleaned and debearded
id: coconut_milk metric: 800ml imperial: 2 (14 oz) cans name: full-fat coconut milk
id: red_curry_paste metric: 30ml imperial: 2 tbsp name: red curry paste (sugar-free)
id: shiitake_mushrooms metric: 225g imperial: 8 oz name: shiitake mushrooms, stemmed and sliced
id: coconut_oil metric: 30ml imperial: 2 tbsp name: coconut oil
id: fresh_ginger metric: 30ml imperial: 2 tbsp name: fresh ginger, grated
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: lemongrass metric: 2 stalks imperial: 2 stalks name: lemongrass, bruised and chopped
id: fish_sauce metric: 15ml imperial: 1 tbsp name: fish sauce
id: lime_juice metric: 30ml imperial: 2 tbsp name: fresh lime juice
id: thai_basil metric: 60ml imperial: 1/4 cup name: fresh Thai basil leaves
id: cilantro metric: 60ml imperial: 1/4 cup name: fresh cilantro, chopped
id: thai_chilies metric: 2 small imperial: 2 small name: Thai red chilies, sliced (optional)
id: lime_wedges metric: 2 limes imperial: 2 limes name: lime wedges for serving

Instructions

Scrub {fresh_mussels} under cold water and remove any beards. Discard any mussels that don't close when tapped.
Heat {coconut_oil} in a large, heavy-bottomed pot over medium heat. Add {shiitake_mushrooms} and cook for 4-5 minutes until golden.
Add {fresh_ginger}, {garlic}, and {lemongrass}. Cook for 1 minute until fragrant.
Stir in {red_curry_paste} and cook for 30 seconds until aromatic.
Pour in {coconut_milk} and {fish_sauce}. Bring to a gentle simmer and cook for 3-4 minutes to blend flavors.
Add {fresh_mussels} to the pot, cover, and cook for 4-6 minutes until mussels open. Discard any that remain closed.
Remove from heat and stir in {lime_juice}, {thai_basil}, {cilantro}, and {thai_chilies} if using.
Serve immediately in bowls with the aromatic broth, garnished with {lime_wedges}.

Tips

Mussel Freshness: Choose mussels that smell like the ocean and close when tapped. Store on ice and use within 24 hours of purchase.

Debearding: Pull the fibrous threads (beard) from each mussel just before cooking. Don't do this too far ahead as it can kill the mussels.

Curry Paste: Look for sugar-free red curry paste in Asian markets. Check labels carefully as many contain added sugars.

Coconut Milk: Use full-fat coconut milk for richness. Shake the can well before opening to incorporate separated cream.

Cooking Time: Don't overcook mussels or they'll become tough and rubbery. They're done as soon as they open.

Carb Count: Approximately 5g net carbs per serving, perfect for ketogenic eating.

Serving Style: Traditionally eaten with hands and empty mussel shells used as spoons for the broth.

Storage: Best enjoyed immediately. Leftover broth can be refrigerated and used as a base for other seafood dishes.