Goan Curry Steamed Mussels

There is nothing more fun than sharing a big bowl of mussels with your sweetie on Valentine's Day! This dish is speedy yet packed with flavor thanks to our zesty Goan Coconut sauce. We also added a splash of hoppy IPA beer and a smattering of fresh herbs to complement the briny plump mussels and give them that extra zing!

Serves 2-3


8oz fettuccini or wide rice noodles, cooked according to package directions

1 jar Maya Kaimal Goan Coconut Curry Simmer Sauce

¼ cup Rupee IPA Beer or your IPA of choice

2 lbs mussels, scrubbed clean

1 cup cherry tomatoes, halved lengthways

1 sliced scallion

1/4 cup coarsely chopped cilantro

Juice of 1 lemon


Step 1
Combine the Maya Kaimal Goan Coconut, beer, cherry tomatoes and the mussels in a large covered pot or Dutch oven and place over medium-high heat. Stir until the mussels are covered in sauce, then cover. Cook until the mussels have opened, and the sauce is hot throughout, about 8 minutes. Discard any unopened mussels.

Step 2
Reheat the noodles in boiling water if necessary. Drain and divide between 2 bowls. Spoon the mussels and sauce evenly over the noodles.

Step 3
Garnish with a squeeze of lemon, the scallions and cilantro.