Thai-spiced steamed mussels

Mussels in broth are always wonderful. This fragrant thai broth is morish and satisfies all the senses.

Serves4 Origin Far East
Preparation 30 min Heat rating (Medium)
Cooking 10 30 min Ease (Easy)
Vegetarian No


1 - 1 Tbsp Thai Massaman Curry
2-3 Dried Kaffir Lime Leaves
1 pinch Crushed Bird's Eye Chilli
1 x 400ml can unsweetened coconut milk
300ml chicken stock
2kg mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped)
2 cloves garlic, crushed to a paste with the edge of a knife
2 spring onions, trimmed, finely sliced
2 tbsp roughly chopped fresh coriander


Pour a little of the coconut milk into a bowl. Add the Thai Massaman powder and whisk until well combined. Heat a lidded saucepan add the whisked curry coconut mixture, bring to a simmer and add the remaining coconut milk and the chicken stock, add the, lime leaves, chilli flakes, and crushed garlic. Bring to a boil.

Add the mussels cover and continue to steam the mussels for 2-3 minutes.

Stir the mussels carefully. Continue to boil for a further 1-2 minutes, or until most of the mussels have opened (discard any mussels that have not opened during cooking).

To serve, divide the mussels and cooking liquid equally among four serving bowls. Sprinkle over the chopped spring onions and coriander.

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