Keto Grilled Coconut Curry Mussels in Foil Packs
These aromatic foil packets transform fresh mussels into a fragrant Thai-inspired feast perfect for outdoor entertaining. The combination of creamy coconut milk and spicy red curry paste creates a rich, flavorful broth that steams the mussels to perfection on the grill. Each packet becomes its own individual serving, making this ideal for dinner parties or family gatherings. The accompanying grilled garlic bread provides the perfect vessel for soaking up every drop of the aromatic curry coconut sauce.
Ingredients
- 1 baguette, cut in half horizontallygluten-free bread1:1gluten-freeFull guide →
- 2 tablespoons butter, melted
- 4 cloves garlic, finely chopped
- 1 can (14 oz) unsweetened coconut milk
- 3 tablespoons Thai red curry pastegreen curry paste1:1vegetarian
milder heat
- 1 tablespoon soy saucetamari1:1gluten-freegluten-freesoy-freeFull guide →
- 2 lb fresh mussels in shells, scrubbed, debeardedclams1:1shellfish
similar cooking time
- 4 green onions, thinly sliced on the bias, whites and greens separated
- 1 lime, cut into 8 wedges
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat gas or charcoal grill and cut heavy-duty foil sheets, then spray with cooking spray
- 2
Brush cut sides of baguette with melted butter and sprinkle with garlic
- 3
Grill bread cut side down over medium heat until grill marks form, then flip and grill cut side
- 4
Slice grilled bread on the bias and set aside
- 5
Mix coconut milk, curry paste and soy sauce in small bowl
- 6
Discard any broken or open mussels that do not close when tapped
- 7
Pull up foil sides and divide mussels, green onion whites and remaining garlic among sheets
- 8
Pull foil sides up around mussels to make a bowl and pour coconut milk mixture over each
- 9
Squeeze lime wedge over each packet and wrap foil securely around mixture
- 10
Pierce top of foil once or twice with fork to vent steam
- 11
Place packs on grill over medium heat and cook covered, then rotate and cook until mussels open
- 12
Remove packs from grill and carefully fold back foil
- 13
Discard any unopened mussels and sprinkle with cilantro and green onion greens
- 14
Serve with remaining lime wedges and grilled baguette
Tips
Test mussels before cooking by tapping any open shells - they should close immediately or be discarded for safety
Pierce foil packets to prevent bursting from steam buildup during grilling
Rotate packets halfway through cooking to ensure even heat distribution
Good to Know
Best consumed immediately while mussels are hot and fresh
Prepare foil packets up to 2 hours ahead and refrigerate until grilling
Serve immediately while hot with crusty bread for dipping
Common Mistakes
Don't skip tapping test for mussels to avoid serving bad shellfish
Pierce foil packets to prevent dangerous steam buildup and bursting
Substitutions
Gluten-Free Swaps
General Alternatives
milder heat
similar cooking time
FAQ
Can I make these packets in the oven instead of on the grill?
Yes, bake at 425°F for 12-15 minutes until mussels open. The flavor will be similar but without the smoky grilled taste.
What if some mussels don't open after cooking?
Discard any mussels that remain closed after cooking as they may be dead and unsafe to eat.
How do I know when the mussels are properly cooked?
Mussels are done when their shells open wide. This typically takes 6-7 minutes on medium heat.