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 (2 kg) fresh PEI mussels
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 (10 mL) ground cumin
1/4 tsp (1 mL) tumeric
4 Tbsp (60 mL) soy sauce
1 Tbsp (15 mL) brown sugar
juice of 1 lime
1 Tbsp (15 mL) vegetable oil
1 cup (250 mL) chicken or vegetable stock
7 oz (200 g) block creamed coconut, chopped
handful of cilantro, roughly chopped, to garnish


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside. 
  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.