Spiced Mussels in Coconut Milk

Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About


  • 1 onion, peeled and finely chopped
  • 1 celery stalk, trimmed and finely chopped
  • 1 tablespoon


Fry the onion and celery in the fat until soft, and then stir in the curry paste, and cook for a further 5 minutes. Add the mussels, the coconut milk and coriander, cover with a tight-fitting lid, and steam for about 5 minutes to open all the mussels. Shake from time to time to make sure they are well coated with the spice mixture and coconut. Serve in soup bowls with plenty of bread.