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Green Curry Mussels

Green Curry Mussels

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
5 from 3 votes
Cook Time 10 mins
Total Time 10 mins
Servings 2


  • 100 gm onion diced
  • 1 clove garlic crushed
  • 1 Tablespoon ginger grated
  • 40 ml vegetable oil
  • 20 gm green curry paste
  • 1 kg cleaned mussels
  • 1 teaspoon sugar
  • 20 ml fish sauce 1 Tablespoon
  • 1/2 bunch coriander chopped
  • 250 ml coconut milk or 1/2 stock / 1/2 coconut
  • 2 tablespoons fried eshallots Asian stores


  • 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.
  • Add the sugar , fish sauce and coconut milk and bring up to the boil. Taste (does it need more sugar or anything else?)
  • 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.
  • Sprinkle over chopped coriander & fried eschallots


  • Add sugar snap peas when adding the mussels
  • Serve with sliced chilli