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4 fresh green chillies (mild), minced

2 tbsp fresh ginger, minced

2 tbsp fresh garlic, minced

3 tbsp canola oil

2 medium onions, diced

1 tbsp paprika

½ tsp cayenne pepper

½ tsp turmeric powder

2 tsp garam masala

1 star anise

1 cup coconut cream

40 New Zealand Greenshell™ mussels (frozen ½ shell), defrosted in a container, juices reserved

1 fresh lime, juiced

½ cup fresh coriander, minced

  1. Puree the green chillies, ginger and garlic to a paste with a little water in a blender.
  2. Heat oil in a heavy-bottomed pan and sauté half the onions until light golden in colour.
  3. Add the chilli/ ginger/ garlic paste and spices and cook for 3 minutes.
  4. Add the coconut cream and bring to a boil. Allow to simmer on low for about 10 minutes, stirring occasionally.
  5. Add the mussels with the defrosted juice and bring to the boil.
  6. Season with salt, add the lime juice and coriander, and serve.

Recipe by Nurtured Seafood