• Lizzie Redwood

Thai Green Mussel Curry

Serve 3-4

Thai Green Curry Mussel lime coriander food photography


1kg Omega mussels

2 Tbsp olive oil

1 tsp coriander root and stem, finely chopped

3 tsp Thai green paste

1 Tbsp finely sliced ginger

5 sprigs spring onion, finely chopped

1 can coconut milk

1 cup stock (or 1/2 cup mussel brine and 1/2 cup water)

2 cups green beans (could also use capsicum, zucchini, mushrooms or other vegetables that you have on hand)

1 tsp brown sugar

1 tsp fish sauce

1 lime

Coriander, sliced chilli and spring onion to serve

Rice and/or roti to serve


  1. Open the Omega mussel pouch, separating the mussels from the stock and setting aside. Remove any loose mussel beards and discard.

  2. Heat olive oil in a saucepan on medium heat. Add the coriander stalks, ginger and curry paste. Fry for 3-4 minutes, or until fragrant.

  3. Add coconut milk and stock and bring to a boil. Add the vegetables to the pot and cook for 5-10 minutes.

  4. Add the juice of 1/2 a lime, brown sugar and fish sauce, add more if needed to taste. Add the mussels and cook for 2-3 minutes to heat the mussels through.

  5. Serve with plain / coconut rice and roti or naan if using, top with sliced red chilli, spring onion and coriander.

Photography and recipe by Thea Betts

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