Green Curry Mussels

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Mussels with green curry

Mussels with green curry


When I found these cleaned ready to cook Mussels, the first thing I wanted to do was to eat them with some chilli. After I had cooked them with a Thai Green curry broth I flipped over the pack to find a Green Curried Mussel Recipe on the back. I had to laugh. Australia how you love Thai Food!.

Green Curry Mussels in a black bowl

Mussels in curry sauce

I particularly like mussels with chilli. At one time I spent 3 months living in Thailand on Cheweng beach, doing a bit of work in the kitchen and talking people at the ferry into coming to stay at “our” place. Each time there was a full moon I would go to the market buy mussels, chilli, lime, ginger, garlic & sometimes a local curry paste, I’d cook up a wok full of mussels and share them with who ever was staying at the time. After mussels we headed off to dance and drink Mekong Whisky. What a life! When I left Chaweng beach I tied the wok to the back of my back pack and each time I picked up my pack or put it down the wok swung out and hit whoever was in it’s radius.

Green Curry Mussels

Curried mussels

5.0 from 3 reviews
Green Curry Mussels
My Kitchen Stories: 
Quick easy and delicious, sure beats eating Mussels with tomato and wine. Give this one a go serving with rice or throw some cooked Quinoa or barley into the sauce before serving
  • 1 onion diced
  • 1 clove garlic crushed
  • 1 Tablespoon of grated ginger
  • 40 ml vegetable oil 2 Tablespoons
  • 20 gm green curry paste (1 Tablespoon, more if you want)
  • 1 kg pack of cleaned mussels
  • 1 teaspoon sugar
  • 20 ml Fish Sauce (1 Tablespoon)
  • ½ bunch of chopped coriander
  • 250 ml coconut milk or ½ stock / ½ coconut (1 cup)
  • 2 tablespoons fried eshallots ( from Asian stores)
  1. Choose a medium sized deep heavy pot. Heat the pot gently and add the oil, onion, garlic, ginger and green curry paste and sweat on low till translucent.
  2. Add the sugar , fish sauce and coconut milk and bring up to the boil. Taste (does it need more sugar or anything else?)
  3. Add the drained mussels and add a lid. Bring back up to the boil then take off the heat. Shake the pot occasionally till the mussels are opened.
  4. Sprinkle over chopped coriander & fried eschallots
  1. Add sugar snap peas when adding the mussels
  2. Serve with sliced chilli

Green Curry Mussels in two bowls ready to be eaten

Green curry mussels


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