Yellow Mussel, Cockle and Potato Curry


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is one of those dishes where I had no idea what was going to be produced as I began to cook it. It turned out to be delicious. The mango added at the last minute gives this dish a really distinct edge.


  • 2 tablespoons peanut oil
  • 3 tablespoons curry paste (see below)
  • 1 tablespoon Thai fish sauce
  • 2 tablespoons grated palm sugar or demerara sugar
  • 1 stalk lemongrass, peeled and finely sliced (thick end only)
  • 1 teaspoon turmeric
  • 400 ml(13 ā…” fl oz) coconut milk
  • 400 g(14 oz) new potatoes, boiled in skins until tender, then halved
  • 1 teaspoon nigella seeds or black mustard seeds
  • 500 g(1 lb) raw mussels in their shells
  • 200 g(6 Ā½ oz) cockles (clams), soaked in water for an hour to remove grit
  • 6 kaffir lime leaves, halved
  • 1 green chilli, finely sliced
  • Ā½ ripe mango, peeled and diced
  • curry leaves, coriander or sliced spring onions for garnish


    Heat oil in a deep saucepan until almost smoking. Add curry paste and gently fry for 1 minute, stirring well. Add Thai fish sauce, palm sugar, lemongrass and turmeric and simmer rapidly for a minute, stirring continually. Stir in coconut milk, potatoes and nigella seeds and bring back to the boil. Add mussels, cockles and kaffir lime leaves and cover the pan. Bring back to the boil and simmer until shellfish open, then cook a further 30 seconds. Stir in chilli and mango and spoon into a bowl. Scatter garnish on top. Serve with plain rice.