Mussels in Thai Red Coconut Sauce

This is so simple and quick to prepare. Makes a great starter that is best enjoyed with lots of warm crusty bread to mop up the sauce.


1kg Fresh live mussels scrubbed and debearded
2 tbsp Sunflower oil
1 Medium onion, finely chopped
100g Shemin’s Thai Red Curry Paste
400ml Coconut milk
120ml Vegetable or fish stock
2 tbsp Fish or soya sauce
2 tsp Palm sugar (optional)
1 Large bunch of fresh coriander or basil, washed and leaves roughly chopped
2 tbsp Lime juice


  1. Put the mussels in a bowl and set aside.
  2. Heat the oil in a large frying pan with a lid, over a low heat. Gently fry the onions until softened but not brown, stirring regularly. Add Shemin’s Thai Red Curry Paste and cook for one minute while stirring continuously.
  3. Pour in the coconut milk, stock, fish sauce, palm sugar, coriander and lime juice. Check the seasoning, bring to a simmer and cook for five minutes. Add the mussels, cover the pan with the lid, and cook until all the mussels have steamed open. Remove the lid after two minutes and turn the mussels with a spoon to ensure even cooking. Cover again and cook for two minutes, giving the pan a good shake now and again. The total time should be a maximum of four minutes.
  4. Remove the pan from the heat, and using a slotted spoon, and serve the mussels into a wide warmed bowl. Pour the sauce over the top so that it can be mopped up with some lovely fresh bread.
Serves 3-4

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