Massaman is a rich, slightly sweet, relatively mild Thai curry with a coconut cream base. Swift, simple, and restaurant-quality – this dish of sauce-soaked, half-shell mussels beautifully unites seafood and curry.
MASSAMAN MUSSELS IN MINUTES
MASSAMAN MUSSELS IN MINUTES
with coriander pesto & a crispy flatbread
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Spinach
- Cashew Nuts
- Chilli
- Coconut Cream
- Flatbread
- Lime
- Massaman Curry Paste
- Mussels
- Onion
- Pesto Princess Coriander & Chilli Pesto
- Spring Onion
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
TOAST THE CASHEWS
Boil the kettle. Place the cashews in a pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
START THE MASSAMAN SAUCE
Dilute the vegetable stock with 50ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Add three-quarters of the massaman curry paste (to taste) and fry for another minute, shifting frequently. Pour in the coconut cream and diluted stock. Mix until the curry paste has been incorporated into the liquid. Bring to a simmer and cook for 5-6 minutes until reduced by a quarter.
MARVELOUS MUSSELS!
Place a clean pot that has a lid over a medium heat. Empty the bag of mussels into the pot along with the liquid inside it – you’ll be using it to steam the mussels. If there’s not enough for steaming, add an extra 30ml of water. Once simmering, pop on the lid and steam for 4-5 minutes. Remove from the heat on completion. Drain all of the liquid from the pot into a bowl and set aside – it’s the magic ingredient! Cover the pot of mussels with the lid and set aside until serving.
COMPLETE THE CURRY
When the curry sauce has reduced, taste to test and add more curry paste if you’d like. Stir through the rinsed baby spinach and cook for 1-2 minutes until wilted. Squeeze in the juice from 1 lime wedge. Gradually add the reserved mussel liquid in 15ml increments until to your taste (it can be quite salty). Add a sweetener of choice to taste and remove from the heat on completion.
WARM ‘N TOASTY FLATBREAD
Place a pan over a medium heat. When hot, dry toast the flatbread for 1-2 minutes per side until warmed through and starting to crisp. Remove on completion and cut into quarters.
TIME TO INDULGE
Place the mussels in a bowl and submerge in a generous helping of massaman curry. Sprinkle over the sliced spring onion and the chopped chilli to taste. Dollop over the coriander pesto and garnish with the toasted cashews and a lime wedge. Serve the flatbread quarters on the side to mop up that rich Thai sauce. Yum!
Cashew Nuts - 10g
Vegetable Stock - 7.5ml
Onion - 1
Massaman Curry Paste - 15ml
Coconut Cream - 100ml
Mussels - 200g
Baby Spinach - 20g
Lime - 1
Flatbread - 1
Spring Onion - 1
Pesto Princess Coriander & Chilli Pesto - 15ml
Chilli - 1
TOAST THE CASHEWS
Boil the kettle. Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
START THE MASSAMAN SAUCE
Dilute the vegetable stock with 100ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add three-quarters of the massaman curry paste (to taste) and fry for another minute, shifting frequently. Pour in the coconut cream and diluted stock. Mix until the curry paste has been incorporated into the liquid. Bring to a simmer and cook for 7-8 minutes until reduced by a quarter.
MARVELOUS MUSSELS!
Place a clean pot that has a lid over a medium heat. Empty the bag of mussels into the pot along with the liquid inside it – you’ll be using it to steam the mussels. If there’s not enough for steaming, add an extra 60ml of water. Once simmering, pop on the lid and steam for 4-5 minutes. Remove from the heat on completion. Drain all of the liquid from the pot into a bowl and set aside – it’s the magic ingredient! Cover the pot of mussels with the lid and set aside until serving.
COMPLETE THE CURRY
When the curry sauce has reduced, taste to test and add more curry paste if you’d like. Stir through the rinsed baby spinach and cook for 1-2 minutes until wilted. Squeeze in the juice from 2 lime wedges. Gradually add the reserved mussel liquid in 15ml increments until to your taste (it can be quite salty). Add a sweetener of choice to taste and remove from the heat on completion.
WARM ‘N TOASTY FLATBREAD
Place a pan over a medium heat. When hot, dry toast the flatbread for 1-2 minutes per side until warmed through and starting to crisp. Remove on completion and cut into quarters.
TIME TO INDULGE
Place the mussels in a bowl and submerge in a generous helping of massaman curry. Sprinkle over the sliced spring onion and the chopped chilli to taste. Dollop over the coriander pesto and garnish with the toasted cashews and a lime wedge. Serve the flatbread quarters on the side to mop up that rich Thai sauce. Yum!
Cashew Nuts - 20g
Vegetable Stock - 15ml
Onion - 1
Massaman Curry Paste - 30ml
Coconut Cream - 200ml
Mussels - 400g
Baby Spinach - 40g
Lime - 1
Flatbread - 1
Spring Onion - 2
Pesto Princess Coriander & Chilli Pesto - 30ml
Chilli - 1
TOAST THE CASHEWS
Boil the kettle. Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
START THE MASSAMAN SAUCE
Dilute the vegetable stock with 100ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add three-quarters of the massaman curry paste (to taste) and fry for another minute, shifting frequently. Pour in the coconut cream and diluted stock. Mix until the curry paste has been incorporated into the liquid. Bring to a simmer and cook for 7-8 minutes until reduced by a quarter.
MARVELOUS MUSSELS!
Place a clean pot that has a lid over a medium heat. Empty the bag of mussels into the pot along with the liquid inside it – you’ll be using it to steam the mussels. If there’s not enough for steaming, add an extra 60ml of water. Once simmering, pop on the lid and steam for 4-5 minutes. Remove from the heat on completion. Drain all of the liquid from the pot into a bowl and set aside – it’s the magic ingredient! Cover the pot of mussels with the lid and set aside until serving.
COMPLETE THE CURRY
When the curry sauce has reduced, taste to test and add more curry paste if you’d like. Stir through the rinsed baby spinach and cook for 1-2 minutes until wilted. Squeeze in the juice from 2 lime wedges. Gradually add the reserved mussel liquid in 15ml increments until to your taste (it can be quite salty). Add a sweetener of choice to taste and remove from the heat on completion.
WARM ‘N TOASTY FLATBREAD
Place a pan over a medium heat. When hot, dry toast the flatbread for 1-2 minutes per side until warmed through and starting to crisp. Remove on completion and cut into quarters.
TIME TO INDULGE
Place the mussels in a bowl and submerge in a generous helping of massaman curry. Sprinkle over the sliced spring onion and the chopped chilli to taste. Dollop over the coriander pesto and garnish with the toasted cashews and a lime wedge. Serve the flatbread quarters on the side to mop up that rich Thai sauce. Yum!
Cashew Nuts - 20g
Vegetable Stock - 15ml
Onion - 1
Massaman Curry Paste - 30ml
Coconut Cream - 200ml
Mussels - 400g
Baby Spinach - 40g
Lime - 1
Flatbread - 1
Spring Onion - 2
Pesto Princess Coriander & Chilli Pesto - 30ml
Chilli - 1
TOAST THE CASHEWS
Boil the kettle. Place the cashews in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.
START THE MASSAMAN SAUCE
Dilute the vegetable stock with 200ml of boiling water. Return the pot to a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add three-quarters of the massaman curry paste (to taste) and fry for another minute, shifting frequently. Pour in the coconut cream and diluted stock. Mix until the curry paste has been incorporated into the liquid. Bring to a simmer and cook for 8-10 minutes until reduced by a quarter.
MARVELOUS MUSSELS!
Place a clean pot that has a lid over a medium heat. Empty the bag of mussels into the pot along with the liquid inside it – you’ll be using it to steam the mussels. If there’s not enough for steaming, add an extra 120ml of water. Once simmering, pop on the lid and steam for 4-5 minutes. Remove from the heat on completion. Drain all of the liquid from the pot into a bowl and set aside – it’s the magic ingredient! Cover the pot of mussels with the lid and set aside until serving.
COMPLETE THE CURRY
When the curry sauce has reduced, taste to test and add more curry paste if you’d like. Stir through the rinsed baby spinach and cook for 2-3 minutes until wilted. Squeeze in the juice from 4 lime wedges. Gradually add the reserved mussel liquid in 15ml increments until to your taste (it can be quite salty). Add a sweetener of choice to taste and remove from the heat on completion.
WARM ‘N TOASTY FLATBREAD
Place a pan over a medium heat. When hot, dry toast one flatbread for 1-2 minutes per side until warmed through and starting to crisp. Remove on completion and cut into quarters. Repeat with the other flatbread.
TIME TO INDULGE
Place the mussels in a bowl and submerge in a generous helping of massaman curry. Sprinkle over the sliced spring onion and the chopped chilli to taste. Dollop over the coriander pesto and garnish with the toasted cashews and a lime wedge. Serve the flatbread quarters on the side to mop up that rich Thai sauce. Yum!
Cashew Nuts - 40g
Vegetable Stock - 30ml
Onion - 2
Massaman Curry Paste - 60ml
Coconut Cream - 400ml
Mussels - 800g
Baby Spinach - 80g
Lime - 2
Flatbread - 2
Spring Onion - 3
Pesto Princess Coriander & Chilli Pesto - 60ml
Chilli - 1
Woolies Products in this dish
