eCook Meal
MASSAMAN MUSSELS IN MINUTES
with coriander pesto & a crispy flatbread
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R444.43
for 4 servings · R111.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Flatbread needs 2Sea Salt Sourdough Flatbread Crackers 150 g R39.99 · whole pack (size can't be divided)R39.99
-
Onion needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Lime needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
-
Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
-
Massaman Curry Paste needs 60 mlBlue Elephant Massaman Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
-
Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
-
Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Pesto Princess Coriander & Chilli Pesto needs 60 mlCold Pressed Pineapple, Ginger and Chilli Shot 100 ml 100 ml at R28.99 · 60% of packR17.39
-
Vegetable Stock needs 30 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 6% of packR2.40
-
Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
-
Spring Onion needs 3Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Chilli
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for MASSAMAN MUSSELS IN MINUTES?
The preparation time for MASSAMAN MUSSELS IN MINUTES with coriander pesto & a crispy flatbread is between 20 and 30 minutes.
What is the total time required to make MASSAMAN MUSSELS IN MINUTES with coriander pesto & a crispy flatbread?
The total time required to make MASSAMAN MUSSELS IN MINUTES with coriander pesto & a crispy flatbread is between 30 and 35 minutes.
How many servings does MASSAMAN MUSSELS IN MINUTES provide?
4 servings
What are the main ingredients in MASSAMAN MUSSELS IN MINUTES?
Baby Spinach, Cashew Nut, Chilli, Coconut Cream, Flatbread, Lime, Massaman Curry Paste, Mussels, Onion, Pesto Princess Coriander & Chilli Pesto, Spring Onion, Vegetable Stock
What is the nutritional information of MASSAMAN MUSSELS IN MINUTES?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare MASSAMAN MUSSELS IN MINUTES?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make MASSAMAN MUSSELS IN MINUTES?
Baby Spinach, Cashew Nut, Chilli, Coconut Cream, Flatbread, Lime, Massaman Curry Paste, Mussels, Onion, Pesto Princess Coriander & Chilli Pesto, Spring Onion, Vegetable Stock
How many calories does MASSAMAN MUSSELS IN MINUTES have?
calories
How much fat content does MASSAMAN MUSSELS IN MINUTES have?
grams