Mussels In Green Curry

This recipe is inspired by one of our favorite seafood spots in San Diego—The Fishery, where we fell in love with the way they combine tender mussels with fragrant green curry and a rich, silky coconut broth. It’s simple, nourishing, and restaurant-level impressive, but comes together in under 30 minutes at home. We recommend using full-fat coconut milk without guar gum (like Native Forest Organic or Thai Kitchen’s unsweetened version). Guar gum can sometimes upset sensitive stomachs, especially during pregnancy. You’ll get a smoother, creamier broth with clean ingredients your body will thank you for. For the curry, we love Thai Kitchen green curry paste—widely available, flavorful, and free from funky additives. Don’t skip the crusty bread for dipping—sopping up that coconut broth might be the best part about this recipe.