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Thai Green Curry Mussels

Thai Green Curry Mussels

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.

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