Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Plump mussels in a sweet, sour, spicy sauce - yum. If you don’t like things too hot then you can take out the chilli and use a gentler Thai paste, and this will still be delicious and flavoursome. Have some extra bread at the ready for the juices.


  • glug of vegetable oil
  • 1 red onion, thinly sliced
  • 1 red pepper, thinly sliced</


Put a large saucepan over a medium heat and add the oil, onion, red pepper, garlic and chilli. Fry off until everything is lovely and soft - this normally takes around ten minutes. Add the Thai paste, crumbled veg stock cube and lime juice and fry off for another three to four minutes, until it smells fragrant and delicious.

Increase the heat, throw in the mussels and put the lid on the