Surf & Turf Coconut Curry Mussels

Surf & Turf Coconut Curry Mussels

Wanna get funky with some mussels? Maybe add some razzle dazzle to dinner time? Whip up these surf & turf coconut curry mussels and Ill put every dollar to my name that you will be licking the bowl clean


  • 1.5 Pounds Mussels
  • 1/ 40g Shallot
  • 2/11g Garlic
  • 1/2 Can Coconut Milk
  • 1/2 Cup Beef Broth
  • Fried Garlic - Garnish
  • 1 Fresno Chilie - Garnish
  • Cilantro - Garnish
  • Cooking Oil
  • 1 Bag Coconut Curry Steak Chips

Curry Paste

  • 219g sliced Shallots
  • 67g Garlic
  • 75g Ginger
  • 2-7 Bird Chilies (depending how hot spicy you want it)
  • 2 TBS fresh turmeric
  • 1 TBS Salt
  • 2.5 TBS Curry Powder
  • 3 TBS chopped Lemon Grass
  • 1/2 Cup chopped cilantro leaves and stems


  1. Start by making your curry paste, julienne 4 whole (or 219g) shallots and add them to a saucepan with 2-3 tablespoons of cooking oil over medium heat. Cook for 7 minutes or until translucent.
  2. Rough chop Garlic, ginger, Bird Chilies, fresh Turmeric & Lemongrass, add to blender. Blend until everything is super smol ( small dice ish)
  3. Add blender ingredients to shallots along with curry powder, salt and cilantro. Cook for 5 minutes, then blend until a paste then set as aside.
  4. Pull beards off mussels and rinse thoroughly.
  5. Slice garlic and shallots, add them to a sauté pan with 3 Tbs cooking oil over medium heat. Cook until soft/translucent.
  6. Add 1/2 can coconut milk and incorporate ingredients
  7. Crunch up 2/3 of the bag of steak chips. Add em to da mix.
  8. Gently add mussels then quickly add some cilantro and sliced Fresno chilies. 
  9. pour in beef stock, cover for 4-5 minutes or until the mussels open up.
  10. Once mussels are cooked add them to a bowl. Pour broth over mussels them add cilantro, fried garlic and Fresno chilies to garnish.
  11. Enjoy!!!
When you make this dish please tag us at @eatsteakchips and let up know what you think.  


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