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closeup of cockles, mussels and clams with cilantro and coconut

Cockles, Mussels and Clams with Green Cabbage, Cilantro and Coconut Curry

This simple, one-pot recipe combines the ocean flavor of shellfish with coconut, cilantro and green curry. 

Course Main Course
Cuisine Southeast Asian
Dish Type One-Pot
Diet and Health Healthy, low carb
Ingredient mussels
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Created by Diane Brown


  • 1 15-oz can coconut milk
  • 2 garlic cloves grated
  • 1 1-inch section peeled, fresh ginger cut into slices
  • 1-2 tbsp green curry paste
  • 4 cup of shredded cabbage
  • small bunch of cilantro stems and leaves
  • 1 tbsp Asian fish sauce
  • 3 lbs live shellfish such as mussels, clams or cockels
  • juice and zest of one lime


  1. In a Dutch oven or skillet with a fitted lid, heat 2 tablespoons of the fat cap of the coconut milk (when you open the can, there is a thick layer of coconut oil that has risen to the top.) Reserve the remaining coconut milk.
  2. Add the garlic and ginger, heating until fragrant, about a minute, then add the curry paste, cabbage and half of the cilantro stems and leaves.
  3. Cook until the cabbage starts to wilt, then add the remaining coconut milk, fish sauce and shellfish.
  4. Cover the pan and bring to a boil, then reduce to a simmer (liquid should still be moving) and cook the shellfish for about 3 minutes.
  5. Use a large spoon or ladle to stir the bottom layer of shellfish to the top, and cover again, continuing to cook until the shellfish starts to open.
  6. Remove from heat and stir in lime juice and zest. Eat immediately, discarding any shellfish that didn’t open.