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Mussels in Green Curry

  • Author: Tania Cusack
  • Total Time: 30 mins


Serve this Thai-inspired dish with rice or throw some cooked Quinoa or barley into the sauce before serving.


  • 1 onion diced
  • 1 clove of garlic crushed
  • 1 Tablespoon of grated ginger
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon green curry paste ( more if you want)
  • 1 kg pack of cleaned mussels
  • 1 teaspoon sugar
  • 1 Tablespoon fish sauce
  • ½ bunch of chopped coriander
  • 1 cup coconut milk or cream or ½ stock / ½ coconut
  • 2 tablespoons fried eshallots ( from Asian stores)


  1. Choose a medium sized deep heavy pot. Heat the pot gently and add the oil, onion, garlic, ginger and green curry paste and sweat on low till translucent.
  2. Add the sugar, fish sauce and coconut milk and bring up to the boil. Taste (does it need more sugar or anything else?)
  3. Add the drained mussels and add a lid. Bring back up to the boil then take off the heat. Shake the pot occasionally till the mussels are opened.
  4. Sprinkle over chopped coriander & fried eschallots
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main
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