• Helen Scott

Curried Coconut Mussels

Curried Coconut Mussels with green oki oki NZ mussels from MMfreshfood.com

Mussels are so easy and versatile to cook with as you can add whatever flavours and spices you like. I have previously posted about Thai coconut mussels and also a lemongrass and ginger version. Here is curried version where I cooked the mussels in coconut milk with a bunch of Indian spices. We used large green oki oki mussels from MM Fresh.

What you need:

1 shallot

1 clove garlic, peeled

1 knob of ginger peeled

1 red chilli

2 tablespoons coconut oil

1 stick of lemongrass, ends discarded and outer skin removed

1 kg oki oki green mussels

1 can coconut milk

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoons ground cayenne pepper

1 tablespoon fish sauce

Salt to taste


Scrub your mussels and tap each one hard on the counter top. Discard any that open.

Place your coconut oil in the blender with the garlic, ginger, shallot, chilli and lemongrass. Blend to a paste.

Heat up the paste in a pan fry it gently for a few minutes. Add the coconut milk, cumin, cayenne, turmeric and fish sauce and bring to simmering point.

Add the mussels and cook with the lid on, stirring occassionally for 7-10 minutes. Since these green oki oki ones are larger than usual they make take some time to open. Discard any that have not opened after 10-12 minutes. Salt to taste and serve.

Serves 2 adults as a starter


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