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Broccoli and Mussel Curry, fragrant and delicious!

Broccoli and Mussel Curry

Broccoli and Mussel Curry has a hint of Thai flavors as it's made with coconut milk. Fresh mussels and broccoli go together beautifully in this curry; Roman broccoli or Sicilian broccoli both work well.
Course Dinner, Lunch, Main Course, Second Course
Cuisine international
Keyword broccoli, curry, mussels
Prep Time 45 minutes
Cook Time 15 minutes
Servings 4
Calories 657kcal


  • 2 cups shelled mussels
  • 8 Ounce Can unsweetened coconut milk
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons Penzeys sweet curry
  • 1 small onion minced
  • 1 peperoncino minced
  • 5 cherry tomatoes quartered
  • 1 broccoli head
  • 2 cups steamed basmati rice


  • Steam and shell enough mussels to yield 2 cups of shelled mussels.
  • Alternatively use frozen, pre-cooked shelled mussels.
  • Remove the florets from the broccoli.
  • Peel the broccoli stem.
  • Slice the broccoli stem into thin slices.
  • Sauté the olive oil, minced onion and sweet curry together until the onion is tender and fragrant.
  • Add the cherry tomatoes and mussels cooking liquid and cook for several minutes.
  • Add the coconut milk and broccoli stems and cook covered for several minutes.
  • Add the broccoli florets and leavesand cook covered for two minutes.
  • Add the mussels and cook for an additional minute.
  • Let the curry rest while you prepare the steamed basmati rice.
  • Warm up the broccoli and mussel curry and serve atop steamed basmati rice.


Serving: 120g | Calories: 657kcal | Carbohydrates: 93g | Protein: 18g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 11mg | Sodium: 178mg | Potassium: 990mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1156IU | Vitamin C: 149mg | Calcium: 145mg | Iron: 7mg