Thai Coconut Mussels

Thai Coconut Mussels

Portions: 4 Portions
Type of dish: Main Dishes
Preparation: 10 min
Total: 15 min
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  • 1 kg mussels, washed and trimmed
  • 1 leek, sliced
  • 1 large shallot, chopped
  • 2 tbsp fresh ginger, grated
  • 2 cloves of garlic, finely chopped
  • 1 tbsp tomato paste
  • 2 tbsp roasted Madras curry
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 cup coconut milk
  • 1 cup cherry tomatoes
  • 1/4 cup fresh cilantro, chopped
  • Olive oil, salt and pepper 


  1. In a pot, sauté the leek and shallot in oil.
  2. Add ginger, garlic, tomato paste and curry powder, and mix well.
  3. Pour in chicken broth, wine and coconut milk. Season with salt and pepper. Bring to a boil.
  4. Add mussels and coat them well in the mixture. Then, add tomatoes. Cover and let simmer for about 5 minutes or until the mussels open, stirring frequently.
  5. Add cilantro and serve.


Serving ideas:

Oven-baked potato quarters served with spicy & zesty mayonnaise.

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