Thai green curry mussels

Take a break from the marinière and try Mark Sargeants recipe brimming with fragrant Thai ingredients
By Mark Sargeant
Thai green curry mussels
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 3-4 small Thai green chillies
  • 3 cm piece galangal, chopped
  • 1-2 sticks lemongrass, chopped
  • 2 cloves garlic
  • 2 tbsp finely chopped shallots
  • 2 kaffir lime leaves, or 2 tsp lime zest
  • 1 tsp Thai shrimp paste
  • 3 coriander, roots and stalks, leaves reserved for garnish
  • 2 tsp fish sauce
  • pinch freshly ground black peppercorns
  • 1 lime, juice only

For the mussels

  • 1 kg mussels, cleaned, de-bearded and rinsed
  • 400 g coconut milk
  • 1 tbsp grated palm sugar
  • 2 kaffir lime leaves, or 2 tsp lime zest
  • 2 tbsp shredded basil, leaves

Tips and Suggestions

The green curry paste will keep in the fridge for a few weeks if stored in an airtight jar.


1. For the green curry paste: place all of the curry paste ingredients into a food processor and blend until very smooth.

2. For the mussels: check for dead mussels by tapping them firmly on the work surface discard if they do not close.

3. Heat the vegetable oil in a large, deep pan and fry three tablespoons of the curry paste for 1-2 minutes, or until aromatic. Add the mussels, stirring to coat in the curry paste, then add the coconut milk, palm sugar and lime leaves. Cover the pan with a lid and cook for 2-3 minutes, or until the mussels have opened (discard any that remain shut).

4. Stir in the basil and reserved coriander leaves and toss the mussels to ensure that they are well-coated in the curry mixture. Serve the mussels in shallow bowls.

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