Curried Mussels

Curried Mussels


1 person made this

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

Cathie Victoria, Australia

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 (1)


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

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