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Thai Infused Mussels

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.

  • Servings


  • Heat Level

    White Pepper IconWhite Pepper Icon

  • Prep Time

    15 mins

  • Cook Time

    5 mins


  • 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.