Mussel Recipes // Mains & Entrées // Mussels with Thai Green Curry
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  • Gluten Free
  • Lactose Free
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Mussels with Thai Green Curry


4 lbs fresh PEI mussels

for the green curry paste:
4 green onions, roughly chopped
4 cloves garlic
large handful of cilantro, leaves and stems, washed and roughly chopped
2 sticks lemon grass, woody leaves removed, roughly chopped
6 kaffir lime leaves, ribs removed, roughly chopped
4 green chilies, core and seeds removed, finely sliced
1 in / 2 cm thumb fresh ginger, roughly chopped
2 tsp ground cumin
1/4 tsp tumeric
4 tbsp soy sauce
1 tbsp brown sugar
juice of 1 lime

1 tbsp vegetable oil
1 cup/ 250ml chicken or vegetable stock
7 oz/ 200g block creamed coconut, chopped
another handful cilantro, roughly chopped, to garnish


  1. Rinse fresh PEI Mussels in tap water and set aside. Discard any mussel that does not close after being rinsed. 
  2. To make the paste, blitz everything together in a blender or food processor. Add a little water or vegetable oil until you have a barely pourable paste.
  3. Heat oil in a large pan over medium heat. Add paste and stir until fragrant. Add chicken stock and chopped cream coconut. Stir until dissolved. Bring mixture to a gentle boil. 
  4. Add mussels, stir gently, then cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that are not open. Toss mussels in sauce and serve.