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!
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R482.01
for 4 servings · R120.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
-
Green Curry Paste needs 30 mlBlue Elephant Green Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
-
Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
Not in the Woolies basket — source these elsewhere:
- Red Bell Peppers
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 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, Ginger, Green Curry Paste, Jasmine Rice, Lime, Mussels, Onion, Pea, Red Bell Pepper
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Coconut Curry Mussels?
Black Sesame Seeds, Coconut Milk, Fresh Coriander, Ginger, Green Curry Paste, Jasmine Rice, Lime, Mussels, Onion, Pea, Red Bell Pepper
How many calories does Coconut Curry Mussels have?
695 calories
How much fat content does Coconut Curry Mussels have?
grams