Category, DifficultyBeginner

Looking for a mussels recipe with Wow factor? This is a firm favourite of Mussels cooked in a spicy and aromatic coconut broth with Thai curry flavours.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 kg Black Mussels, rinsed well
 2 tablespoons Coconut Oil
 1 Onion, thinly sliced
 1 Red Bell Pepper, thinly sliced
 3 cloves Garlic, sliced
 1 teaspoon Red Pepper Flakes
 1 tablespoon Fresh Ginger, peeled and roughly chopped
 4 tablespoons Green Curry Paste
 1 can Coconut Milk
 1 tablespoon Fish Sauce (or 1/2 Chicken Stock Cube)
 2 tablespoon Lemon Juice
 fresh cilantro

1

In a large skillet, heat the coconut oil over medium-high heat. Add the onions and red bell pepper and sauté for 2 Minutes . Add the garlic, red pepper flakes and ginger and sauté for 30 seconds more.

2
3

Add the curry paste to the mixture and stir to combine. Add the coconut milk and fish sauce to the mixture and bring the curry to a simmer and cook for 5 Minutes .

4
5

Add the mussels to the skillet and cover. Shake the pan occasionally and cook for 5 Minutes until the mussels have all opened. Discard any mussels that didn’t open.

6
7

Squeeze the lime over the mussels and transfer to serving bowls and serve alongside grilled bread to mop up the excess sauce. Serve with extra lime wedges and fresh cilantro.

Add large shrimps to step in up another gear.

Ingredients

 1 kg Black Mussels, rinsed well
 2 tablespoons Coconut Oil
 1 Onion, thinly sliced
 1 Red Bell Pepper, thinly sliced
 3 cloves Garlic, sliced
 1 teaspoon Red Pepper Flakes
 1 tablespoon Fresh Ginger, peeled and roughly chopped
 4 tablespoons Green Curry Paste
 1 can Coconut Milk
 1 tablespoon Fish Sauce (or 1/2 Chicken Stock Cube)
 2 tablespoon Lemon Juice
 fresh cilantro

Directions

1

In a large skillet, heat the coconut oil over medium-high heat. Add the onions and red bell pepper and sauté for 2 Minutes . Add the garlic, red pepper flakes and ginger and sauté for 30 seconds more.

2
3

Add the curry paste to the mixture and stir to combine. Add the coconut milk and fish sauce to the mixture and bring the curry to a simmer and cook for 5 Minutes .

4
5

Add the mussels to the skillet and cover. Shake the pan occasionally and cook for 5 Minutes until the mussels have all opened. Discard any mussels that didn’t open.

6
7

Squeeze the lime over the mussels and transfer to serving bowls and serve alongside grilled bread to mop up the excess sauce. Serve with extra lime wedges and fresh cilantro.

Coconut Curry Mussels