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NZ Greenshell™ Mussels in Coconut Milk

Cooking time: 80

Cooking method: Stove top


  • 2tsp vegetable oil
  • 2inch piece lemongrass
  • 2 cloves garlic, minced
  • 1tsp ginger, grated
  • 1 onion small, julienne
  • 1 bell pepper red (julienne)
  • 1-½tsp Thai green curry (recipe follows)
  • 2 spring onions (sliced into ½ inch rings)
  • 1kg New Zealand Greenshell™ mussels, half shell
  • 1 can coconut milk
  • 2 limes (juice only)
  • 2tbsp coriander (minced)
  • 2tbsp Thai basil (thin ribbons)

Thai geen curry ingredients

  • ½ cup grapeseed oil
  • 1 shallot, minced
  • 1tsp ginger, minced
  • 1 clove garlic, minced
  • 1tsp cumin
  • 1 clove
  • 1tsp garam masala
  • 2tbsp curry powder
  • 1 bunch coriander (chopped)
  • 2tbsp lime juice
  • salt and pepper

Cooking instructions

  1. Heat oil in a large pot on high heat. Sauté the lemongrass, garlic, ginger, onion, and bell pepper, cook for one minute.
  2. Add the curry, spring onions, and sauté for two minutes. Add the mussels and cook for two minutes. Add coconut milk and lime juice and bring liquid to a boil and cover tightly.
  3. Steam the mussels until cooked through (about five minutes). Add coriander and basil; toss mussels in the steaming liquid. Serve hot in a large bowl. 

Thai green curry ingredients

  1. In a saucepan, heat the oil, add the shallots, ginger and garlic, cook until they caramelise. Add the cumin, clove, garam masala and curry, cook until the spices are toasted. Remove from the heat and cool for 10 minutes. Transfer to a blender, add the coriander and lime juice then blend until smooth. Season with salt and pepper, set aside for later use.

This recipe serves four people. 

Image and recipe courtesy Nurtured Seafood