Pineapple and Mussel Curry

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

Another fruity, fishy, fiery creation from my chum Chom, a perfect dish to have on a warm sunny Sunday morning on your lawn.


  • 1 pineapple
  • 700 g (lb) mussels in shells, cleaned, bearded and rinsed
  • 7.5 cm (3 inch) piece of galangal, sliced
  • 2 blades of lemon grass, chopped and lightly crushed
  • 10 fresh holy basil sprigs (or use ordinary sweet basil)
  • 1 tablespoon groundnut oil
  • 1 tablespoon red curry paste
  • 4 tablespoons coconut cream
  • 1 tablespoon fish sauce
  • 1 teaspoon palm or demerara sugar
  • 4 Kaffir lime leaves, torn into pieces
  • 2 red chilli peppers, seeded and cut into thin strips lengthways


Cut the pineapple in half lengthways. Hollow out the pineapple halves, reserving the ‘shells’. Discard the pineapple core and chop the flesh into small pieces.

Throw the mussels, galangal, lemon grass and basil into a large span. Add water to a depth of 1 cm (½ inch). Cover the pan, bring to the boil and cook for 5-10 minutes, shaking the pan frequently, until the mussels have opened. Discard any that remain closed.

Arrange the cooked mussels in the pineapple shells.

Heat the oil in a pan or wok and cook the red curry paste for a minute to release the aroma. Carefully stir in the coconut cream, fish sauce, brown sugar, lime leaves and chillies. Add the chopped pineapple and heat through for a minute or two. Pour over the mussels in the pineapple shells and serve.