Quick Thai Green Curry Mussels

When life gives you mussels… make them Thai-style! A 20-minute luxury that tastes like a beach vacation.

Ingredients (Serves 2-3)

The Stars

• 1kg fresh mussels, cleaned and debearded
• 3 cloves garlic, finely chopped
• 2-3 tablespoons Thai green curry paste (store-bought is fine!)
• 200ml dry white cooking wine
• 1 can (400ml) coconut milk
• 2 stalks lemongrass, lightly bruised
• 2 kaffir lime leaves (optional but recommended)

The Supporting Cast

• 2 tablespoons neutral oil
• 1-2 Thai bird’s eye chilies, sliced (adjust to taste)
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1 lime, juiced
• Fresh cilantro for garnish

Let’s Cook!

Step 1: Mussel Prep (10 mins)

1. Clean mussels under cold water
2. Remove beards and discard any that are open and don’t close when tapped
3. Keep chilled until ready to cook
4. Pro tip: Give them a final rinse just before cooking

Step 2: The Flavour Base (5 mins)

1. Heat oil in a large, wide pot over medium heat
2. Add garlic, sauté until fragrant (about 30 seconds)
3. Add curry paste, stir until aromatic
4. Pour in white wine, let it reduce by half
5. Add coconut milk, lemongrass, kaffir lime leaves
6. Bring to a gentle simmer

Step 3: The Main Event (5-7 mins)

1. Add mussels to the pot
2. Cover and steam for 5-7 minutes until opened
3. Shake pot occasionally to ensure even cooking
4. Add fish sauce and palm sugar
5. Discard any unopened mussels

Step 4: The Finish

1. Squeeze in lime juice
2. Taste and adjust seasoning
3. Transfer to serving bowls
4. Garnish with fresh cilantro and chilies
5. Serve immediately with crusty bread

Chef’s Notes

• Fresh mussels should smell like the ocean, not fishy
• No need for salt – fish sauce provides enough seasoning
• The sauce should be rich but not too thick
• Great with jasmine rice or crusty bread
• Spice level: You’re the boss! Adjust chilies to taste

Quick Tips

• Store-bought curry paste is your friend for quick weeknight cooking
• Choose mussels that feel heavy for their size
• A good pot with a tight-fitting lid is essential
• White wine adds depth, but you can substitute with chicken stock
• If you’re feeling fancy, add some Thai basil at the end

Remember: A great mussel dish is all about timing and fresh ingredients. When the shells open, dinner is served!

Pro tip: Use your Oishya knife to finely mince garlic – precise cuts release more flavour and ensure even cooking!