eCook Meal
Fragrant Coconut & Chilli Mussels
with egg noodles, fresh coriander & chilli oil
Mussels are infused in an aromatic broth of coconut and fresh chilli, making for a unique & exotic seafood dish. Spooned over a bowl of springy eggy noodles and garnished with coriander and spring onion. Perfect for impressing your guests on a special evening or family celebration!
Serving guide
Choose your portion size.
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
START THE SAUCE
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium-high heat with a drizzle of oil. When hot, add the Onion and the pak choi stems and fry until golden, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Lightly season.
FRAGRANT Mussels
When the Onion and pak choi stems are soft, add the Garlic, the ginger, and ½ the Chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut cream, 100ml [200ml]|#7DA0D7 of water, the Mussels, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes. In the final 1-2 minutes, stir through the pak choi leaves until wilted. Remove from the heat and season if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and Mussels. Drizzle over the chilli oil, sprinkle over the coriander, the remaining chilli (to taste), and the spring onion. Drizzle over the lemon juice (to taste). Delish, Chef!
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
START THE SAUCE
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium-high heat with a drizzle of oil. When hot, add the Onion and the pak choi stems and fry until golden, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Lightly season.
FRAGRANT Mussels
When the Onion and pak choi stems are soft, add the Garlic, the ginger, and ½ the Chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut cream, 100ml [200ml]|#7DA0D7 of water, the Mussels, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes. In the final 1-2 minutes, stir through the pak choi leaves until wilted. Remove from the heat and season if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and Mussels. Drizzle over the chilli oil, sprinkle over the coriander, the remaining chilli (to taste), and the spring onion. Drizzle over the lemon juice (to taste). Delish, Chef!
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
START THE SAUCE
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium-high heat with a drizzle of oil. When hot, add the Onion and the pak choi stems and fry until golden, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). Lightly season.
FRAGRANT Mussels
When the Onion and pak choi stems are soft, add the Garlic, the ginger, and ½ the Chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut cream, 300ml [400ml]|#7DA0D7 of water, the Mussels, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes. In the final 1-2 minutes, stir through the pak choi leaves until wilted. Remove from the heat and season if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and Mussels. Drizzle over the chilli oil, sprinkle over the coriander, the remaining chilli (to taste), and the spring onion. Drizzle over the lemon juice (to taste). Delish, Chef!
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
START THE SAUCE
Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium-high heat with a drizzle of oil. When hot, add the Onion and the pak choi stems and fry until golden, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). Lightly season.
FRAGRANT Mussels
When the Onion and pak choi stems are soft, add the Garlic, the ginger, and ½ the Chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut cream, 300ml [400ml]|#7DA0D7 of water, the Mussels, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes. In the final 1-2 minutes, stir through the pak choi leaves until wilted. Remove from the heat and season if necessary.
TIME TO DINE!
Bowl up the noodles. Pour over the coconut sauce and Mussels. Drizzle over the chilli oil, sprinkle over the coriander, the remaining chilli (to taste), and the spring onion. Drizzle over the lemon juice (to taste). Delish, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R533.79
for 4 servings · R133.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Coconut Cream needs 800 mlCoconut Cream 400 ml 400 ml at R39.99 · 2.0× packsR79.98
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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Ginger needs 60 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 17% of packR17.14
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Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
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Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Egg Noodles - 4 cakesFresh Egg Noodles 250 g R30.99 · whole pack (size can't be divided)R30.99
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Spring Onion needs 1Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Chilli Oil
Shopping
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Frequently Asked Questions
What is the preparation time for Fragrant Coconut & Chilli Mussels?
The preparation time for Fragrant Coconut & Chilli Mussels with egg noodles, fresh coriander & chilli oil is between 25 and 40 minutes.
What is the total time required to make Fragrant Coconut & Chilli Mussels with egg noodles, fresh coriander & chilli oil?
The total time required to make Fragrant Coconut & Chilli Mussels with egg noodles, fresh coriander & chilli oil is between 30 and 45 minutes.
How many servings does Fragrant Coconut & Chilli Mussels provide?
4 servings
What are the main ingredients in Fragrant Coconut & Chilli Mussels?
Chilli, Chilli Oil, Coconut Cream, Egg Noodles, Fresh Coriander, Garlic, Ginger, Lemon Juice, Mussels, Onion, Pak Choi, Spring Onion
What is the nutritional information of Fragrant Coconut & Chilli Mussels?
Calories: 963, Carbs: 86 grams, Fat: grams, Protein: 41 grams, Sugar: 14.1 grams, Salt: 890 grams
How do I prepare Fragrant Coconut & Chilli Mussels?
OODLES OF NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water. FRAGRANT MUSSELS: When the onion and pak choi stems are soft, add the garlic, the ginger, and ½ the chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Add the coconut cream, 100ml [200ml]|#7DA0D7 of water, the mussels, and seasoning. Cover and simmer until the mussels are heated through, 3-5 minutes. In the final 1-2 minutes, stir through the pak choi leaves until wilted. Remove from the heat and season if necessary. TIME TO DINE!: Bowl up the noodles. Pour over the coconut sauce and mussels. Drizzle over the chilli oil, sprinkle over the coriander, the remaining chilli (to taste), and the spring onion. Drizzle over the lemon juice (to taste). Delish, Chef! START THE SAUCE: Finely slice the pak choi stems and set aside. Slice the leafy parts in half lengthways, keeping them separate from the stems. Place a pot over medium-high heat with a drizzle of oil. When hot, add the onion and the pak choi stems and fry until golden, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Lightly season.
What should be prepared from my kitchen to make Fragrant Coconut & Chilli Mussels?
Chilli, Chilli Oil, Coconut Cream, Egg Noodles, Fresh Coriander, Garlic, Ginger, Lemon Juice, Mussels, Onion, Pak Choi, Spring Onion
How many calories does Fragrant Coconut & Chilli Mussels have?
963 calories
How much fat content does Fragrant Coconut & Chilli Mussels have?
grams