Red curry mussels

  • 4 persons
  • cooking time:25
  • difficulty


  • 1 onion
  • 1 stalk lemon grass, in pieces
  • 4 garlic cloves
  • 2 cm ginger, peeled
  • 3 red chilis, without stalk
  • 3 djeroek peroet (lime leaf)
  • handfull koriander
  • 1/2 tl kurkumapowder
  • 1 tl tomato puree
  • zest of 1 lime
  • 50 ml sunflower oil
  • salt
  • 2 kg mussels, cleaned
  • 400 ml coconut milk
  • 4 spring onions, in rings
  • 1/2 red chili, in rings
  • 4 sprigs koriander, roughly chopped
  • 1 stalk lemon grass, roughly chopped
  • 1 lime, halved

How to prepare

Inspired by Asian flavours, this way of cooking mussels is an interesting take on “traditional” steamed mussels!

TIP: you can keep any leftover curry paste for two weeks in the fridge.

Recipe from Bart’s Fish Tales. Carrera Culinair.


  • 1 To make the curry paste, blend the onion, lemon grass, garlic, ginger, red chili, djeroek peroet, koriander, kurkuma, tomato puree, lime zest, sunflower oil and some salt in a kitchen machine. Blend until a coarse curry paste
  • 2 Check if the mussels are undamaged. Get rid of broken ones. Heat a wok or big frying pan and add two tablespoons of curry paste. Fry this for one minute and add the coconut milk. Whisk and bring to a boil
  • 3 When the moisture is boiling, add the mussels and mix with the sauce. Place a lid on the pan and steam the mussels for 5-7 minutes. Stir once in a while. When all mussels are opened, add half of the spring onion, red chili and koriander, mix again.
  • 4 Serve the mussels and garnish with the left spring onion, red chili, koriander, lemon grass and lime. Enjoy!