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Masala Mussels

Yields1 Serving

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

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


Put 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).


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


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