Thai red curry mussels

by | Mar 7, 2021 | Blog, Dinner, Recipe | 0 comments

Mussels are in season October to March, so there’s still time to catch them at their best. This recipe is courtesy of Olive Magazine.

Serves 4


Mussels 2 kg

Spring onions 3, finely chopped

Kaffir lime leaves 2, torn in half

Thai red curry paste 2-4 tbsp

Coconut milk 400ml

Fish sauce 2 tbsp

Lime 1, juiced

Red chilli 1, finely sliced

Thai basil ¼ bunch, leaves picked (optional)

Basmati rice and tender stem broccoli to serve


Clean the mussels by scrubbing them and pulling off any beards. Throw away any mussels that don’t close during the cleaning process or when tapped on the sink, these are dead.

Heat a little oil in a large pan, add the spring onions and cook for a minute, then add the lime leaves and red curry paste and cook for a minute. Add the coconut milk and bring to a simmer, cook for 2-3 minutes, tip in the mussels and put on a lid.

Cook for 3-5 minutes more, shaking the pan to help the mussels open. Once they are open add the fish sauce, lime juice, chilli and basil and shake the pan. Serve in deep bowls with some steamed rice and tenderstem broccoli on the side; once you’ve eaten the mussels tip any remaining sauce onto the rice.

If you can’t get mussels, you can replace with prawns.


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