Mussles in Tomato Coconut Sauce

Serves: 6 appetizers (~12 mussels per person)

Time: 15-20 minutes

Calories: 215

Mussels have quickly become one of my favorite easy winter meals. They seem fancy but are very easy to make and quite filling. The coconut milk makes this dish rich. To lighten it up, cut the quantity of coconut milk in half.

Nutritionally, mussels are good for those who avoid meat because they are high in B-vitamins (B12, Folate) and Iron which are hard to get without meat. They are also a good source of selenium for hypothyroid sufferers and Omega 3s, which reduce inflammation. For more nutrition info click here.



  • 3 lbs of fresh mussels, cleaned and de-bearded
  • 1 medium yellow onion
  • 2 TBS minced garlic
  • 1 medium yellow onion
  • 1 can (13.5 oz) coconut milk
  • 1 large can (28 oz) peeled, crushed tomatoes
  • Olive Oil
  • Small bunch of Fresh oregano and basil
  • Ground Black Pepper
  • Salt


  1. In a deep saucepan add a swirl of olive oil and the garlic, then heat to medium.
  2. Chop the onions and add to the pan, sautéing until they are clear.
  3. Stir in the crushed tomatoes and then add the coconut milk and herbs. Add about 5 grinds of black pepper and a 3 shakes of salt. Turn down to medium low (2 or 3 on the burner) and simmer for a few moments
  4. Rinse and check the mussels. Discard any cracked mussels. If any are open, tap them against the counter. If the shell does not close, throw it out.
  5. Taste the broth and add more pepper if you want more of a kick, or salt to bring out the flavor more.
  6. Add the mussels to the broth and cover, cooking for 5 to 10 minutes, until all the mussels are open.
  7. Serve in bowls with a dump pot for the shells.