Name: Spicy Coconut Mussels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean-Inspired
Ingredients: 3 Red Chillies; 4 Garlic Cloves; 3cm Knob of Ginger; 2 Sticks of Lemongrass; Handful of Coriander; 1⁄2 Tsp Ground Cumin; 400ml Coconut Milk; 500g Mussels in Garlic Sauce; 1 Tbsp Fish Sauce; 1 Lime; 1 Loaf of Crusty Bread or Gluten-Free Bread; Salt; Vegetable Oil

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This is the best way of pimping those mussels you get in cardboard boxes from the supermarket. Cook them up with a spicy curry paste and coconut milk, and you’ll have an affordable yet bougie meal on your hands.

Spicy Coconut Mussels

Roughly chop two of your chillies (removing the seeds), along with your ginger, garlic and lemongrass.

Add your chillies to a food processor with 1 tbsp vegetable oil, and blend to a smooth paste. Add a splash of water if needed.

Heat a sauté pan over a medium heat. Add a good splash of vegetable oil, then tip in your chilli paste. Cook out for 5 mins until your oil is stained red.

Meanwhile, add your garlic, ginger, lemongrass, coriander stalks and cumin to your same food processor, without washing it up. Blitz to a smooth paste, adding a splash of water if needed.

Add your garlic paste to the chilli pan, and cook for another few mins until fragrant. Pour in your coconut milk and simmer for 10 mins.

Meanwhile, cook your mussels according to packet instructions.

Finely slice your remaining chilli and roughly chop your coriander. Cut one half of your lime into wedges.

Add your mussels to your coconut broth along with the fish sauce and juice of your remaining lime. Season to taste with salt.

Serve up in bowls, topped with your sliced chillies, coriander and a lime wedge. Dunk in some crusty bread.

The best! I make this one with fruit de mer

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Mediterranean-Inspired

Spicy
Coconut
Mussels

Spicy Coconut Mussels Recipe

Dinner