Pic of Masala mussels

Masala mussels

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Masala mussels

Main Serves 5 20 min
This makes a simple and delicious alternative to moules marinière: the spiciness of the curry paste is balanced beautifully by cooling, creamy coconut milk. Top with lots of fresh coriander and serve with crusty bread and wedges of lemon.


  • 200g masala curry paste
  • 400ml coconut milk
  • 2kg Yealm mussels
  • handful coriander, chopped
  • 2 limes, cut into wedges
Image of Masala mussels


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Tip the curry paste and coconut milk into a large saucepan. Mix well and bring to the boil.
  • Step 2

    Add the mussels, cover with a lid and steam for five minutes. shaking occasionally, until they have all opened.
  • Step 3

    Uncover and stir in the coriander. Serve with crusty bread and the wedges of lime.

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