Thai Infused Mussels

Divider line blue

The East Made Easy


Heat Level

Blue pepperBlue pepperBlue pepper



Total Time

20 mins

The simplicity of infusing coconut milk with Thai ingredients to produce a wonderfully fragrant broth, which brings the mussels to life as a delightful starter.


  • 1kg/2¼lb mussels, fresh, cleaned and de-bearded (broken or opened ones discarded)
  • 1 shallot, finely chopped
  • 2cm piece fresh ginger, peeled and finely chopped
  • 1 lemongrass stem, finely chopped
  • 1/4 jar Blue Dragon Thai Green Curry Paste
  • 1 can Blue Dragon Coconut Milk
  • 1 red chilli, finely sliced


  1. Heat the oil in a wok or a big pan.
  2. Add finely chopped shallot, ginger and lemongrass and fry for 1-2 minutes until soft.
  3. Add the Thai green paste and fry for a further 30 seconds.
  4. Add the coconut milk and bring to a boil.
  5. Add the finely chopped chilli, mussels and coriander (keeping a table spoon of coriander back for garnish).
  6. Cover with a lid and allow to simmer for a further 3 minutes or until the mussels have opened.
  7. Serve mussels (discard any that haven't opened) with a generous amount of Thai broth and garnish with coriander.


Use a Thai shallot (small with pink skin, and blueish skin) for a more intense flavour.