What are the main ingredients in Coconut Curry Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Coconut Curry Mussels?

Calories: 695, Carbs: 89 grams, Fat: grams, Protein: 34 grams, Sugar: 12.1 grams, Salt: 1096 grams

How do I prepare Coconut Curry Mussels?

JAZZY RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork. SOME PREP: While the rice is boiling, rinse and roughly chop the coriander. Peel and grate the ginger. Peel and dice the onion. Deseed and thinly slice the pepper. Zest the lime and cut into wedges. CURRY BASE: Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-6 minutes until soft, shifting occasionally. Add the grated ginger and fry for a minute until fragrant, shifting constantly. Add ½ the curry paste (to taste) and fry for a minute until fragrant, shifting constantly. Add the sliced pepper and fry for 2-3 minutes until slightly softened, shifting occasionally. LOAD IT UP: Once the peppers have slightly softened, add the coconut milk, the mussels, and the remaining curry paste if you would like a spicier curry (be careful, it’s hot!). Stir until fully combined and simmer for 3-5 minutes until the mussels are heated through, stirring occasionally. FINISHING TOUCHES: When the curry has finished simmering, add the lime zest, the juice of 2 lime wedges, ½ the chopped coriander, the peas, a sweetener of choice (to taste), and seasoning. FLEX THOSE MUSSELS!: Dish up the steaming rice and ladle over the mussel coconut curry. Sprinkle over the remaining coriander and the sesame seeds. Serve any remaining lime wedges on the side.

What should be prepared from my kitchen to make Coconut Curry Mussels?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Coconut Curry Mussels

Name: Coconut Curry Mussels
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

This beautiful creamy curry has a coconut milk base and is loaded with freshness and flavour. Ginger, onions, red pepper, peas and fragrant coriander make this dish oh-so yum! Tender mussels are coated in all of this saucy goodness, whilst fluffy jasmine rice makes sure every last bit of it is soaked up!

Coconut Curry Mussels

with jasmine rice & sesame seeds

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Coconut Milk
Fresh Coriander
Fresh Ginger
Green Curry Paste
Jasmine Rice
Lime
Limes
Mussels
Onion
Onions
Peas
Red Bell Pepper
Red Bell Peppers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

JAZZY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
SOME PREP
While the rice is boiling, rinse and roughly chop the coriander. Peel and grate the ginger. Peel and dice ½ the onion, reserving the remaining ½ for another meal. Deseed and thinly slice ½ the pepper, reserving the remaining ½ for another meal. Zest the lime and cut into wedges.
CURRY BASE
Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated ginger and fry for a minute until fragrant, shifting constantly. Add ½ the curry paste (to taste) and fry for a minute until fragrant, shifting constantly. Add the sliced pepper and fry for 2-3 minutes until slightly softened, shifting occasionally.
LOAD IT UP
Once the peppers have slightly softened, add the coconut milk, the mussels, and the remaining curry paste if you would like a spicier curry (be careful, it’s hot!). Stir until fully combined and simmer for 3-5 minutes until the mussels are heated through, stirring occasionally.
FINISHING TOUCHES
When the curry has finished simmering, add the lime zest, the juice of 1 lime wedge, ½ the chopped coriander, the peas, a sweetener of choice (to taste), and seasoning.
FLEX THOSE MUSSELS!
Dish up the steaming rice and ladle over the mussel coconut curry. Sprinkle over the remaining coriander and the sesame seeds. Serve any remaining lime wedges on the side.

Jasmine Rice - 75ml
Fresh Coriander - 4g
Fresh Ginger - 10g
Onion - 1
Red Bell Pepper - 1
Lime - 1
Green Curry Paste - 7.5ml
Coconut Milk - 100ml
Mussels - 200g
Peas - 50g
Black Sesame Seeds - 5ml

Download the Recipe

Serves 2

JAZZY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
SOME PREP
While the rice is boiling, rinse and roughly chop the coriander. Peel and grate the ginger. Peel and dice the onion. Deseed and thinly slice the pepper. Zest the lime and cut into wedges.
CURRY BASE
Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-6 minutes until soft, shifting occasionally. Add the grated ginger and fry for a minute until fragrant, shifting constantly. Add ½ the curry paste (to taste) and fry for a minute until fragrant, shifting constantly. Add the sliced pepper and fry for 2-3 minutes until slightly softened, shifting occasionally.
LOAD IT UP
Once the peppers have slightly softened, add the coconut milk, the mussels, and the remaining curry paste if you would like a spicier curry (be careful, it’s hot!). Stir until fully combined and simmer for 3-5 minutes until the mussels are heated through, stirring occasionally.
FINISHING TOUCHES
When the curry has finished simmering, add the lime zest, the juice of 2 lime wedges, ½ the chopped coriander, the peas, a sweetener of choice (to taste), and seasoning.
FLEX THOSE MUSSELS!
Dish up the steaming rice and ladle over the mussel coconut curry. Sprinkle over the remaining coriander and the sesame seeds. Serve any remaining lime wedges on the side.

Jasmine Rice - 150ml
Fresh Coriander - 8g
Fresh Ginger - 20g
Onion - 1
Red Bell Pepper - 1
Lime - 1
Green Curry Paste - 15ml
Coconut Milk - 200ml
Mussels - 400g
Peas - 100g
Black Sesame Seeds - 10ml

Download the Recipe

Serves 3

JAZZY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
SOME PREP
While the rice is boiling, rinse and roughly chop the coriander. Peel and grate the ginger. Peel and dice 1½ of the onions, reserving the remaining ½ for another meal. Deseed and thinly slice 1½ of the peppers, reserving the remaining ½ for another meal. Zest the limes and cut into wedges.
CURRY BASE
Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 6-8 minutes until soft, shifting occasionally. Add the grated ginger and fry for a minute until fragrant, shifting constantly. Add ½ the curry paste (to taste) and fry for a minute until fragrant, shifting constantly. Add the sliced pepper and fry for 2-3 minutes until slightly softened, shifting occasionally.
LOAD IT UP
Once the peppers have slightly softened, add the coconut milk, the mussels, and the remaining curry paste if you would like a spicier curry (be careful, it’s hot!). Stir until fully combined and simmer for 3-5 minutes until the mussels are heated through, stirring occasionally.
FINISHING TOUCHES
When the curry has finished simmering, add the lime zest, the juice of 3 lime wedges, ½ the chopped coriander, the peas, a sweetener of choice (to taste), and seasoning.
FLEX THOSE MUSSELS!
Dish up the steaming rice and ladle over the mussel coconut curry. Sprinkle over the remaining coriander and the sesame seeds. Serve any remaining lime wedges on the side.

Jasmine Rice - 225ml
Fresh Coriander - 12g
Fresh Ginger - 30g
Onions - 2
Red Bell Peppers - 2
Limes - 2
Green Curry Paste - 22.5ml
Coconut Milk - 300ml
Mussels - 600g
Peas - 150g
Black Sesame Seeds - 15ml

Download the Recipe

Serves 4

JAZZY RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
SOME PREP
While the rice is boiling, rinse and roughly chop the coriander. Peel and grate the ginger. Peel and dice the onions. Deseed and thinly slice the peppers. Zest the limes and cut into wedges.
CURRY BASE
Place a pan over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 6-8 minutes until soft, shifting occasionally. Add the grated ginger and fry for a minute until fragrant, shifting constantly. Add ½ the curry paste (to taste) and fry for a minute until fragrant, shifting constantly. Add the sliced pepper and fry for 2-3 minutes until slightly softened, shifting occasionally.
LOAD IT UP
Once the peppers have slightly softened, add the coconut milk, the mussels, and the remaining curry paste if you would like a spicier curry (be careful, it’s hot!). Stir until fully combined and simmer for 3-5 minutes until the mussels are heated through, stirring occasionally.
FINISHING TOUCHES
When the curry has finished simmering, add the lime zest, the juice of 4 lime wedges, ½ the chopped coriander, the peas, a sweetener of choice (to taste), and seasoning.
FLEX THOSE MUSSELS!
Dish up the steaming rice and ladle over the mussel coconut curry. Sprinkle over the remaining coriander and the sesame seeds. Serve any remaining lime wedges on the side.