Tender mussels gently simmered in a luxurious coconut curry broth, delicately infused with fresh lemongrass and green Thai curry paste for a refined balance of aromatic citrus and subtle heat. Finished with fresh herbs and served alongside toasted baguettes for savouring every spoonful of the velvety sauce.
Coconut Curry Mussels
Coconut Curry Mussels
with lemongrass and a toasted baguette
Hands on Time: 15 - 35 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Coconut Milk
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Curry Paste
- Lemongrass
- Lime Juice
- Mussels
- Onion
- Onions
- Pak Choi
- Sourdough Baguette/s
- Sourdough Baguettes
From your kitchen:
- Water
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Butter (optional)
PREPARATION STATION
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely slice. Roughly slice the pak choi stems and shred the pak choi leaves, keeping them separate.
AMAZING AROMATICS
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion, pak choi stems and Lemongrass until golden and fragrant, 4-5 minutes (shifting occasionally). Add the garlic, ginger, and curry paste, and fry until fragrant, 2-3 minutes.
BEST SEAFOOD BROTH
Add the coconut milk, 100ml [200ml]|#7DA0D7 of water, Mussels, lime juice (to taste), and seasoning to the pan. Pop on the lid and simmer until the mussels are heated through (don’t worry, they are pre-cooked!), 3-5 minutes. In the final 1-2 minutes, add the pak choi leaves and simmer until wilted. Remove from the heat and season to taste if necessary.
GOLDEN BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SIP & SAVOUR
In a bowl, serve the Mussels and broth, top with fresh coriander, and side with the toasted baugette rounds.
Lemongrass - 1 stick
Pak Choi - 100g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Green Curry Paste - 15ml
Coconut Milk - 150ml
Mussels - 200g
Lime Juice - 5ml
Sourdough Baguette/s - 1
Fresh Coriander - 3g
PREPARATION STATION
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely slice. Roughly slice the pak choi stems and shred the pak choi leaves, keeping them separate.
AMAZING AROMATICS
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion, pak choi stems and Lemongrass until golden and fragrant, 4-5 minutes (shifting occasionally). Add the garlic, ginger, and curry paste, and fry until fragrant, 2-3 minutes.
BEST SEAFOOD BROTH
Add the coconut milk, 100ml [200ml]|#7DA0D7 of water, Mussels, lime juice (to taste), and seasoning to the pan. Pop on the lid and simmer until the mussels are heated through (don’t worry, they are pre-cooked!), 3-5 minutes. In the final 1-2 minutes, add the pak choi leaves and simmer until wilted. Remove from the heat and season to taste if necessary.
GOLDEN BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SIP & SAVOUR
In a bowl, serve the Mussels and broth, top with fresh coriander, and side with the toasted baugette rounds.
Lemongrass - 1 stick
Pak Choi - 200g
Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Green Curry Paste - 30ml
Coconut Milk - 300ml
Mussels - 400g
Lime Juice - 10ml
Sourdough Baguette/s - 2
Fresh Coriander - 5g
PREPARATION STATION
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely slice. Roughly slice the pak choi stems and shred the pak choi leaves, keeping them separate.
AMAZING AROMATICS
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion, pak choi stems and Lemongrass until golden and fragrant, 6-7 minutes (shifting occasionally). Add the garlic, ginger, and curry paste, and fry until fragrant, 3-4 minutes.
BEST SEAFOOD BROTH
Add the coconut milk, 300ml [400ml]|#7DA0D7 of water, Mussels, lime juice (to taste), and seasoning to the pan. Pop on the lid and simmer until the mussels are heated through (don’t worry, they are pre-cooked!), 3-5 minutes. In the final 2-3 minutes, add the pak choi leaves and simmer until wilted. Remove from the heat and season to taste if necessary.
GOLDEN BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SIP & SAVOUR
In a bowl, serve the Mussels and broth, top with fresh coriander, and side with the toasted baugette rounds.
Lemongrass - 2 sticks
Pak Choi - 300g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Green Curry Paste - 45ml
Coconut Milk - 450ml
Mussels - 600g
Lime Juice - 15ml
Sourdough Baguettes - 3
Fresh Coriander - 8g
PREPARATION STATION
Slice the root end off the Lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely slice. Roughly slice the pak choi stems and shred the pak choi leaves, keeping them separate.
AMAZING AROMATICS
Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion, pak choi stems and Lemongrass until golden and fragrant, 6-7 minutes (shifting occasionally). Add the garlic, ginger, and curry paste, and fry until fragrant, 3-4 minutes.
BEST SEAFOOD BROTH
Add the coconut milk, 300ml [400ml]|#7DA0D7 of water, Mussels, lime juice (to taste), and seasoning to the pan. Pop on the lid and simmer until the mussels are heated through (don’t worry, they are pre-cooked!), 3-5 minutes. In the final 2-3 minutes, add the pak choi leaves and simmer until wilted. Remove from the heat and season to taste if necessary.
GOLDEN BAGUETTE
Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SIP & SAVOUR
In a bowl, serve the Mussels and broth, top with fresh coriander, and side with the toasted baugette rounds.
Lemongrass - 2 sticks
Pak Choi - 400g
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 40g
Green Curry Paste - 60ml
Coconut Milk - 600ml
Mussels - 800g
Lime Juice - 20ml
Sourdough Baguettes - 4
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Coconut Curry Mussels?
The preparation time for Coconut Curry Mussels with lemongrass and a toasted baguette is between 15 and 35 minutes.
What is the total time required to make Coconut Curry Mussels with lemongrass and a toasted baguette?
The total time required to make Coconut Curry Mussels with lemongrass and a toasted baguette is between 20 and 40 minutes.
How many servings does Coconut Curry Mussels provide?
4 servings
What are the main ingredients in Coconut Curry Mussels?
Coconut Milk, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Curry Paste, Lemongrass, Lime Juice, Mussels, Onion, Onions, Pak Choi, Sourdough Baguette/s, Sourdough Baguettes
What is the nutritional information of Coconut Curry Mussels?
Calories: 871, Carbs: 113 grams, Fat: grams, Protein: 43.7 grams, Sugar: 16.6 grams, Salt: 2172 grams
How do I prepare Coconut Curry Mussels?
SIP & SAVOUR: In a bowl, serve the mussels and broth, top with fresh coriander, and side with the toasted baugette rounds. GOLDEN BAGUETTE: Spread butter or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. BEST SEAFOOD BROTH: Add the coconut milk, 100ml [200ml]|#7DA0D7 of water, mussels, lime juice (to taste), and seasoning to the pan. Pop on the lid and simmer until the mussels are heated through (don’t worry, they are pre-cooked!), 3-5 minutes. In the final 1-2 minutes, add the pak choi leaves and simmer until wilted. Remove from the heat and season to taste if necessary. AMAZING AROMATICS: Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the onion, pak choi stems and lemongrass until golden and fragrant, 4-5 minutes (shifting occasionally). Add the garlic, ginger, and curry paste, and fry until fragrant, 2-3 minutes. PREPARATION STATION: Slice the root end off the lemongrass and peel off the outer tougher leaves. Cut the softer inner stalk in half lengthways and finely slice. Roughly slice the pak choi stems and shred the pak choi leaves, keeping them separate.
What should be prepared from my kitchen to make Coconut Curry Mussels?
Coconut Milk, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Curry Paste, Lemongrass, Lime Juice, Mussels, Onion, Onions, Pak Choi, Sourdough Baguette/s, Sourdough Baguettes
How many calories does Coconut Curry Mussels have?
871 calories
How much fat content does Coconut Curry Mussels have?
grams
Woolies Products in this dish
