Spiced Coconut Mussels

A delicious dish created specially for Seafood Week 2016 by Fish is the Dish

Serves 2

  • Thumb sized piece of ginger, peeled
  • 2 cloves garlic
  • large handful fresh coriander
  • 1 stick lemongrass, roughly chopped
  • 2 red or green chillis, seeds discarded (use less depending on their heat)
  • 1/2 tsp turmeric
  • 2 red onions, thinly sliced
  • 1 tin coconut milk
  • Sunflower or groundnut oil
  • 500g fresh mussels
  • Zest and juice of a lime
  • extra lime wedges for serving




  1. Scrub and debar the mussels if needed. Rinse well in cold water. Discard any that don’t close when tapped shut.
  2. Make up a spice paste of ginger, lemongrass, coriander stalks and leaves, garlic and chillies. Chop by hand or pulse in a food processor or with a hand blender.
  3. Heat the oil in a wok, then add two sliced red onions and fry for a minute over a high heat.
  4. Add the spice paste and cook for two minutes more.
  5. Add a tin of coconut milk, bring to the boil and add the lime zest and the mussels.
  6. Cook with a lid on for about 5 minutes, or until the mussels open. Add a squeeze of lime and stir.
  7. Serve in bowls garnished with the remaining coriander and a wedge of lemon.

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