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
Coconut Curry Mussels
with jasmine rice & sesame seeds
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Coconut Curry Mussels?
The preparation time for Coconut Curry Mussels with jasmine rice & sesame seeds is between 10 and 25 minutes.
What is the total time required to make Coconut Curry Mussels with jasmine rice & sesame seeds?
The total time required to make Coconut Curry Mussels with jasmine rice & sesame seeds is between 25 and 35 minutes.
How many servings does Coconut Curry Mussels provide?
4 servings
What are the main ingredients in Coconut Curry Mussels?
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
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?
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
How many calories does Coconut Curry Mussels have?
695 calories
How much fat content does Coconut Curry Mussels have?
grams
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