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Lemongrass and Green Curry Mussels

Course: seafood
Cuisine: asian
Author: Annie


  • Mussels 1 kg
  • 1/2 cup of white wine
  • 3 or 4 spring onions
  • 1 stalk of lemongrass
  • 2 kaffir lime leaves
  • 1-2 tsp of green curry paste
  • 120 ml of coconut milk
  • small bunch of coriander
  • Salt and pepper to season


  • Clean the mussels: scrub the shells in the sink, pull off the beards. If there are any opened http://premier-pharmacy.com/product-category/blood-pressure (and won't close when you touch it) or damaged mussels, throw them away.
  • Put the wine in a big pan (big enough to hold all your mussels!) with the spring onions, lemon grass and lime leaves. Stir in the green curry paste. Simmer for 30 seconds or until the wine has almost evaporated.
  • Add the mussels and turn up the heat. Put a tight lid on and steam for about 5 mins, they should all open.
  • Take out the mussels and keep warm. Strain the remaining cooking liquid and reduce to half.
  • Stir in the coconut milk and chopped coriander. and season and salt and pepper. Pour the sauce over the mussels and serve hot!