Flavoured with shallots, coconut milk, lime and chilli, these mussels in a green curry sauce are just too tasty!
Serves: 4
Skill level:Easy peasy


  • 2kg (4lb) fresh mussels in shell
  • 30g (1oz) butter
  • 2 shallots, peeled and finely chopped
  • 50g sachet of Thai green curry paste (or 1-2 level tbsp)
  • 400ml can coconut milk
  • 1 red chilli, deseeded and sliced
  • 2 lime leaves
  • 1 stick lemon grass, cut into strips


  1. Scrub the mussels well and remove any beards. Discard any that are open and that do not close when the shells are gently tapped.
  2. Melt butter in large saucepan and add the shallots. Cook over medium heat, until the shallots have softened. Add Thai green curry paste and cook for 1-2 mins more. Pour in coconut milk then addd chilli, lime leaves and lemon grass. Simmer for 2-3 mins then add mussels. Cover the pan with lid. Shake occasionally, for about 5 mins or until mussels have opened.
  3. Serve the mussels immediately, with the juice spooned over them. Discard any that don’t open. (Not suitable for freezing).

Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe

Nutritional information per portion

fat 29.0g saturates 19.0g calories 407(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.