• Cooking Time: 45-50 min.
  • Servings: 4
  • Preparation Time: 20 min.


One of my potential entries into the Coconut and Lime Blogiversary Recipe Contest!


  • 2 lbs. mussels, cleaned (be sure to toss out any cracked or opened mussels)
  • 1/2 lb. red potatoes, scrubbed and chopped into 1/2 inch cubes
  • 1 stalk lemongrass (or just the core if you can find it that way)
  • 1 cup cherry or grape tomatoes, halved
  • 2 tsp. red curry powder
  • 1 teaspoon biryani medium/hot curry paste
  • 1 cup coconut milk
  • 2 limes
  • 3 scallions, chopped
  • olive oil
  • salt and pepper
  • cilantro for garnish


  • Preheat oven to 400 degrees.
  • Remove outer leaves of lemon grass and slice the core into thin strips.
  • In a medium bowl, whisk red curry powder and curry paste into coconut milk. Add lemongrass and juice of half one lime and set aside.
  • Slice remaining limes into wedges for garnish.
  • In a roasting pan or large baking dish, season potatoes with salt and pepper and drizzle with olive oil.
  • Bake for 20-25 minutes or until potatoes are lightly browned.
  • Pour coconut milk mixture over potatoes and add tomatoes and mussels. Return to oven and bake for 15-20 minutes or until mussels are opened.
  • Divide mussels and vegetables into 4 large bowls.
  • Spoon sauce evenly into bowls.
  • Squeeze a lime wedge over each portion and sprinkle with scallions and cilantro. Serve immediately.

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