Spicy Sweet and Sour Mussels

Fresh mussels combine with Thai flavourings and cream to make a distinctive starter in Paul Bloxham's tasty fusion dish
By Paul Bloxham
Spicy Sweet and Sour Mussels
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 500 g live mussels, ideally rope-grown)
  • 2 tbsp vegetable oil
  • 2 green chillies, liced
  • 2 clove garlic, crushed
  • 2 large shallots, thinly sliced
  • 1 green papaya, peeled and cut into short, fine strips
  • 2 stalks lemongrass, finely chopped
  • 100 g red and yellow cherry tomatoes
  • 50 ml white wine
  • 4 tbsp fish sauce
  • 4 tbsp fresh lime juice
  • 2 knobs of butter
  • ½ bunch of coriander, hopped
  • ½ bunch of Thai basil, icked
  • 100 ml double cream
  • 5 spring onions, thinly sliced


1. Just before cooking the dish, place the mussels in a sink full of cold water and scrub thoroughly, pulling off the beards and discarding any mussels that are open. Place the cleaned mussels in a bowl of clean water.

2. Heat a wok until hot. Add the vegetable oil and heat through. Add the green chillies, garlic, shallot, green papaya and lemon grass.

3. Stir-fry for 2 minutes over a high heat.

4. Add the mussels, cherry tomatoes, white wine, fish sauce, lime juice and butter.

5. Cover the wok and simmer for 3-5 minutes, until the mussels open.

6. Mix in the coriander, Thai basil and double cream.

7. Spoon the mussels into a serving bowl, garnish with the spring onion and serve at once.

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