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Mussels in Harissa Spiced Coconut Milk Broth


  • 2 lbs of mussels de-bearded and scrubbed clean
  • 1 tablespoon of butter
  • 3 cloves of garlic minced
  • 1 to mato diced
  • 1/2 cup dry white wine
  • 15 fl oz of light coconut milk
  • 1/4 teaspoon of turmeric
  • 1/4 teaspoon of paprika I used sweet paprika
  • 1/4 teaspoon of nutmeg
  • 1 teaspoon of Harissa spice
  • 1/2 cup sliced scallions
  • Juice of 1/2 lemon


  • Melt butter in a dutch oven or large saucepan over moderate heat.
  • Once melted, add the garlic and simmer until fragrant (don't brown), approx. 1-2 minutes.
  • Add the tomatoes and simmer for approx. 3 minutes or until the tomatoes are tender and nearly falling apart.
  • Add the 1/2 cup of white wine and drink the rest of the bottle.
  • Finally, add the coconut milk, lemon juice, turmeric, paprika, nutmeg, and Harissa.
  • Bring to a low simmer and let simmer for approx. 5 minutes or until the broth has slightly thickened up.
  • Add the mussels and half of the scallions.
  • Cover and simmer for approx. 5 minutes or until the shells have opened up (see notes).
  • Once the mussels have opened up, carefully transfer them to a serving dish/bowl.
  • Pour the remaining broth over the mussels and garnish with the other half of the scallions.
  • Serve with toast to soak up that broth!


If you have any unopened mussels, gently tap the top of the shell with a metal fork or spoon. Sometimes you need to simply "wake them up". If they open up, they're safe to eat. If they remain closed, discard them. This means that they were dead on arrival--not a good idea to eat'em.