Curried Mussels

    35 minutes

    Fresh mussels simmered in a coconut milk sauce with mushrooms. This is best made right before serving as are most mussel dishes.


    Victoria, Australia
    3 people made this

    Serves: 4 

    • 3 kg mussels
    • 1 cup water
    • 1/2 teaspoon chilli flakes
    • 1 tablespoon butter
    • 1 tablespoon fresh ginger, grated
    • 2 cloves garlic, diced
    • 1 tablespoon lemongrass, diced
    • 2 green onions, diced
    • 1 (340ml) tin coconut milk
    • 1 tablespoon fish sauce
    • 1 tablespoon brown sugar
    • 150g mushrooms, sliced
    • 2 teaspoons flour
    • 1 tablespoon water, extra
    • 1 tablespoon fresh basil, chopped

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Scrub mussels under cold running water and remove beards. Place with 1 cup water in a large saucepan, cover and bring to the boil. Reduce heat and simmer 2 minutes. Drain mussels and remove from shells. Discard any that do not open.
    2. Heat butter in a frypan, add chilli flakes, ginger, garlic, lemongrass and green onions. Fry about 2 minutes to soften the onions.
    3. Add coconut milk, fish sauce and sugar. Bring to a boil and simmer 1 minute. Add mushrooms and cook a further minute. Blend the flour and extra tablespoon water together and stir in. Simmer until sauce thickens.
    4. Stir in mushrooms and basil and heat through. Serve at once.

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    Reviews in English (1)


    Yummy one of the best mussle dishes out there.  -  16 Feb 2015