Ingredients Jump to Instructions ↓

  1. 2 1/4kg fresh mussels, scrubbed and debearded

  2. 80ml fresh lime juice

  3. 1 (400g) tin coconut milk

  4. 80ml dry white wine

  5. 1 1/2 tablespoons Thai red curry paste

  6. 1 1/2 tablespoons minced garlic

  7. 1 tablespoon fish sauce

  8. 1 tablespoon caster sugar

  9. 90g chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to the boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.

  2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with coriander.


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