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Yellow Curry Mussels

Prep time
50 mins
Cooking Time
20 mins


msc ecolabel landscape
  • 2 kg MSC Scottish mussels 

  • 500ml fish stock 

  • 250g coconut milk 

  • 200g beansprouts 

  • 200g bamboo shoots 

  • 6 baby sweetcorn, sliced 

  • 12 mange tout peas 

  • 6 spring onions, finely chopped 

  • 1 tbsp root ginger, finely chopped 

  • 2 sticks of lemongrass 

  • Juice of 1 lime 

  • 1 tbsp coconut oil 

  • 1 tbsp Thai red curry paste 

  • 1 tsp turmeric 

  • 1 tsp red chilli, deseeded and finely diced 

  • Bunch of Thai basil 

  • Soy sauce to season 


  1. Start by checking your mussels and removing any dead ones that remain open after shaking in a colander under some cold running water. Debeard them and then leave in a bowl of ice covered with a damp cloth until you plan to cook them.  
  2. Heat your coconut oil in a large pan and add in all your vegetables and lemongrass. Toss on a high heat and stir in your curry paste, turmeric and chilli.  
  3. Next add in your mussels followed by coconut milk and stock. Then cover with a lid and cook for 4-5 mins until the sauce returns to boiling point and the mussels all steam open. Stir a few times to cook evenly and allow the aromatic ingredients into the open mussels’ shells. Finish with torn Thai basil, lime juice and a splash of soy sauce to season. 
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