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Mussels in a Creamy Green Curry Sauce


1 Large Onion (chopped)

2 Cloves Garlic (crushed)

5ml Fresh Ginger (grated)

10g Fresh Coriander (chopped)

1 Green Chili (seeds taken out)

20g Baby spinach

2 Tbs Olive Oil

2 x Cans Coconut Milk

Juice of 2 limes

1 Kg Mussels (cleaned)

Extra Fresh Coriander (garnish)


Blend the the onion, garlic, ginger, coriander, chili, baby spinach in a blender until it becomes a curry paste.
In a medium saucepan, over low heat, add the olive oil and the curry paste and let it simmer for 1 minute.
Add the coconut milk and juice of 2 limes. Stir and bring to the boil.
Add the mussels, place the lid on and bring to a boil.
Turn the heat down, and simmer for 10 minutes, then remove from heat.
Serve with fresh coriander.

Serves: 4

Cooking time: 30 minutes

Difficulty: medium

Pairs well with Survivor Chenin Blanc.