Masala Mussels

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November 4, 2016

It might be a bit messy but it's worth it. Add a little of the mussel cooking liquor to the sauce if it's too claggy.


1.5kg mussels, cleaned

25g coconut oil

400mls coconut milk

1 small onion, finely chopped

2 green chillies (seeds removed, thinly sliced)

200g curry paste

generous handful chopped coriander leaves


1Fry the onion in the coconut oil for five minutes. Add the sliced chilli and, a couple of minutes later, the coconut milk.

2Put a cup of water into a large saucepan, add the mussels, cover with a lid and cook over a high heat, shaking the pan every now and again until all the mussels have opened and are cooked (3–4 minutes).

3Add the curry paste/onion/chilli mixture and gently fold everything together.

4Cook for a couple more minutes, add the coriander and serve.