Name: Thai-style mussels recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 4
Cuisine: Thai
Ingredients: 2kg fresh mussels in shell; 1tbsp sunflower oil; 2 shallots, peeled and finely chopped; 400ml can coconut milk; 2 level tbsp Thai green curry paste; 1 red chilli, deseeded and sliced; 2 lime leaves; 1 stick lemon grass, cut into strips

By Sue McMahon

published 2 October 2019

in Recipes

These Thai-style mussels make a delicious change from the usual garlic butter. Cooked in a broth of coconut milk, chilli and curry paste, this simple seafood is a quick and easy family-style dish that everyone can get stuck into. Serve with crispy fried chips or chunks of crusty bread for soaking up the juices.

Ingredients

2kg fresh mussels in shell
1tbsp sunflower oil
2 shallots, peeled and finely chopped
400ml can coconut milk
2 level tbsp Thai green curry paste
1 red chilli, deseeded and sliced
2 lime leaves
1 stick lemon grass, cut into strips

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Method

Scrub the mussels well and remove any beards. Discard any that are open and that do notclose when the shells. For you are gently tapped.
Heat oil in a large pan, then add the shallots and cook for a few mins over a medium heat, until the shallots have softened but have not coloured. Pour in the coconut milk, then add the Thai green curry paste, chilli, lime leaves and lemon grass. Simmer the mixture for 2-3 mins, then add the mussels to the pan. Cover the pan with a lid, or with foil, and shake the pan occasionally for about 5 mins, or until the mussels have opened.
Serve the mussels immediately, discarding any that haven’t opened. Spoon the juices in the pan over them.

Top Tip for making Thai-style mussels

The beard of a mussel is a cluster of thin brown threads that stick out between the two shells.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.