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Masala mussels recipe image

Print Masala mussels

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.


Fish recipes  


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


  1. Tip the curry paste and coconut milk into a large saucepan. Mix well and bring to the boil.
  2. Add the mussels, cover with a lid and steam for five minutes. shaking occasionally, until they have all opened.
  3. Uncover and stir in the coriander. Serve with crusty bread and the wedges of lime.
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