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Thai Mussels

  • 4
Thai Mussels


  • 6 shallots, peeled and finely sliced
  • 4 large cloves garlic, crushed, peeled and sliced
  • 2 cm piece ginger, peeled and finely sliced
  • 1 tblsp oil
  • 2 tblsp Thai red curry paste
  • 1 cup water
  • 32-36 mussels, well scrubbed
  • 1 cup coconut cream
  • ΒΌ cup chopped coriander
  • 2 tblsp chopped mint
  • pepper to season


  1. Cook the shallots, garlic and ginger in oil until lightly browned. Add the Thai curry paste and cook 2 minutes.
  2. Add the water and bring to the boil.
  3. Remove the beards from the mussels and discard any that are open. Add to the saucepan, cover and boil for 4-5 minutes until all the mussels have opened. Discard any that have not opened.
  4. Add the coconut cream, coriander and mint. Season with pepper. Serve in deep bowls.

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