eCook Meal
Coconut Curry Mussels
with lemongrass and a toasted baguette
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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R483.71
for 4 servings · R120.93 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Lemongrass - 2 sticksFresh Lemongrass 30 g R14.99 · whole pack (size can't be divided)R14.99
-
Coconut Milk needs 600 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 1.50× packR59.99
-
Green Curry Paste needs 60 mlBlue Elephant Green Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
-
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 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
Not in the Woolies basket — source these elsewhere:
- Sourdough Baguettes
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Garlic, Ginger, Green Curry Paste, Lemongrass, Lime Juice, Mussels, Onion, Pak Choi, Sourdough Baguette
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, Garlic, Ginger, Green Curry Paste, Lemongrass, Lime Juice, Mussels, Onion, Pak Choi, Sourdough Baguette
How many calories does Coconut Curry Mussels have?
871 calories
How much fat content does Coconut Curry Mussels have?
grams