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NZ Greenshell™ Mussels in Coconut Curry

Cooking time: 90

Cooking method: Pan-fry


Madras curry paste

  • 2 tbsp butter
  • 100g shallots, finely diced
  • 2 cloves garlic, finely diced
  • 1 tbsp fresh ginger, grated
  • ½tsp ground cumin
  • ½tsp ground coriander
  • ½tsp ground caraway
  • ½tsp black pepper
  • ½tsp chilli powder (to your own taste)
  • 1 tsp tumeric powder
  • ½tsp ground fenugreek seeds
  • 2 tsp garam masala
  • ½tsp salt
  • 200gm tomato puree

To serve

  • 300ml coconut cream
  • 40 NZ Greenshell™ Mussels, frozen ½ shell, defrosted in a container. Reserve any juice that comes from defrosting for the sauce
  • 1 lime juice
  • fresh coriander, chopped
  • red (mild) chillis, thinly sliced

Cooking instructions

Madras curry paste

  1. In a non-stick fry pan over a medium heat, melt the butter & slowly cook the shallots, garlic & ginger (do not allow to colour). This should take a few minutes. Reduce the heat to low, then add all the spices & continue to slowly cook for another 4-5 minutes, constantly stirring. 
  2. Add the tomato puree & allow to slowly reduce to half the volume. Remove from heat & cool. Store in a sealed container (glass is best).

To serve

  1. Place a large fry pan/pot with a lid on medium high heat & place 2 tbsp of the madras curry paste in the pan with the coconut cream & bring to a simmer. Place the mussels into the pot with any reserved mussel juice & place the lid on. Bring the sauce up to a boil & allow to cook with the lid on for 1 minute.
  2. Carefully remove the lid & portion 10 mussels per plate. Taste & season the sauce as required, then evenly distribute the sauce across the plates. Squeeze lime juice over the mussels & garnish with coriander & sliced chilli.

This recipe serves 4 people.

Image and recipe courtesy Nurtured Seafood