Thai curry mussels with crusty bread

Thai mussels

Name: Thai mussels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 1 kg mussels; 1 shallot; 1 lemongrass stalk; 400g coconut milk; 3-4 tbsp Thai red curry paste; 1 tbsp light brown soft sugar or palm sugar; 1 lime; few dashes of fish sauce; 10g coriander; 1 red chilli (optional); cooked jasmine rice or crusty bread, to serve

Anna Glover

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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Make a punchy Thai curry broth to partner with mussels for a flavourful seafood supper for two. Ready in 30 minutes, enjoy with jasmine rice or crusty bread

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Crusty bread

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Best ever shallow fried chips

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Coconut rice

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Ingredients

Nutrition

1 kg mussels
1 shallot
1 lemongrass stalk
400g coconut milk
3-4 tbsp Thai red curry paste
1 tbsp light brown soft sugar

or palm sugar
1 lime
few dashes of fish sauce
10g coriander
1 red chilli

(optional)
cooked jasmine rice

or crusty bread, to serve

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Nutrition: Per serving

kcal577
fat42g
saturates30g
carbs20g
sugars16g
fibre3g
protein29g
salt2.54g

Method

step 1

Clean and remove any beards from the mussels, discarding any that don’t open when you tap them. Finely slice the shallot and bash the lemongrass stalk a few times.
step 2

Heat a deep frying pan with a lid, or a shallow, flameproof casserole over a medium heat. Heat 1 tbsp of the coconut milk solids in the pan, and fry the shallot for a few minutes until softened. Add the curry paste and fry for another minute. Add the rest of the coconut milk and the lemongrass, and simmer gently for 5-8 mins until thickened slightly.
step 3

Tip in the mussels, cover with a lid and steam for 4-6 mins, stirring once, until the shells have opened.
step 4

Stir in the sugar, squeeze in the lime juice and splash in the fish sauce to taste. Scatter over the coriander and sliced red chilli, if using, and serve with rice or crusty bread.

Recipe from Good Food magazine, Christmas 2026

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