Fragrant, creamy, and packed with flavour, these Thai-inspired green curry mussels are the ultimate crowd-pleaser. Fresh mussels are simmered in coconut milk with lemongrass, ginger, and coriander for a light yet indulgent dish that’s perfect for sharing.
Ingredients
2 kg fresh black mussels, debearded & scrubbed
2 Tbsp olive oil
1 lemongrass stalk, halved & lightly pounded
4 lime leaves (optional)
Small knob of ginger, peeled & sliced
1 small onion, sliced
3 garlic cloves, sliced
1 can coconut milk
1 Tbsp green curry paste
1 tsp fish sauce
2 Tbsp lime juice
½ tsp sugar
Large bunch fresh coriander, leaves only (plus extra for garnish)
Salt & black pepper, to taste
Method
Heat olive oil in a large pot over medium heat.
Sauté the onion until translucent, about 3 minutes.
Add lemongrass, ginger, and lime leaves. Cook for 30 seconds.
Stir in green curry paste, sugar, and fish sauce. Cook for another 30 seconds.
Pour in coconut milk and stir. Season with salt, pepper, and more sugar if needed.
Add lime juice and mix well.
Add mussels and coriander leaves. Cover with a lid and cook for 4–5 minutes, until mussels open. Discard any unopened mussels.
Transfer mussels to a serving platter. Pour sauce over and garnish with extra coriander.
Serve with steamed rice or crusty bread to soak up every drop of the aromatic sauce.