Good Housekeeping //Hearst Owned

Curry Spiced Mussels

Name: Curry Spiced Mussels
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4 serving(s)
Ingredients: 2 (4 1/2lb) mussels; 2 tsp. sunflower oil; 1 medium onion, finely chopped; 4 tbsp. mild curry paste; 400 mL tin coconut milk; 400 mL (13fl oz) vegetable or fish stock; Juice of 1 lime; Large handful of fresh coriander, chopped

The classic French dish with an curry twist!

By The GH Kitchen TeamPublished: 10 September 2011

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Yields:

4 serving(s)

Prep Time:

30 mins

Cook Time:

18 mins

Total Time:

48 mins

Cal/Serv:

625

Ingredients

2 (4 1/2lb) mussels
2 tsp. sunflower oil
1 medium onion, finely chopped
4 Tbsp. mild curry paste
400 ml tin coconut milk
400 ml (13fl oz) vegetable or fish stock
Juice of 1 lime
Large handful of fresh coriander, chopped

Directions

1. Step 1
  Clean and sort mussels following GH Tip, removing any barnacles and beards with a cutlery knife.
2. Step 2
  Heat the oil in a very large pan with a tight-fitting lid over a medium heat. Fry the onion for 10min until softened, then add the curry paste and fry for 1min more. Stir in coconut milk, stock and lime juice, then turn the heat to high and bring to the boil. Add half the coriander, then tip in the cleaned and sorted mussels. Cover and simmer for 5-6min, shaking occasionally, or until the mussels have fully opened (discard any that remain closed). Divide among four bowls, scatter over the remaining coriander and serve with naan bread, if you like.
3. Step 3
  Storage: To store fresh mussels safely, keep in an open bag in the fridge, covered lightly with damp kitchen paper (do not submerge in water for prolonged periods of time). To clean, put in a colander under cold running water. Check to make sure the mussels are alive - the shells should be tightly closed. (Give them a sharp tap on a work surface if they aren't, and discard any that haven't closed after 30sec or any that have broken shells.)

Per Serving:

Calories: 625
Total carbs: 20 g
Sugars: 4 g
Total fat: 33 g
Saturated fat: 17 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time