Mussels are quick to prepare, healthy, sustainable, and a breeze to turn midweek dinners into something special.

Serves: 2


2 teaspoons peanut or olive oil

2 cloves garlic, crushed

2 spring onions, thinly sliced

Zest and juice of 1 lime

1-2 teaspoons Thai green curry paste

1/4 cup coconut milk

1 tablespoon brown sugar

2 teaspoons fish sauce

2kg mussels, scrubbed and debearded

Handful coriander leaves


1. Heat oil in a wok or large saucepan over medium-high heat. Add garlic, spring onions, lime zest and curry paste; cook until fragrant and the paste is sizzling. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.

2. Add mussels, return to a simmer, cover and cook for 5 minutes, until the mussels open. Discard any that do not open.

3. Serve the mussels over rice or with crusty bread to mop up the delicious juices. Garnish with coriander.

What’s your favourite seafood dish?