Curried Coconut Mussels with skin on Fries

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Mussels Fries



  • 200g skin on Lamb Weston fries bake as per instruction 300g mussels, scrubbed and de-bearded
  • 1 tablespoon unsalted butter
  • 1 large shallot, peeled and minced
  • 2 cloves of garlic
  • 1 table spoon fresh ginger , minced 2 tsp Thai yellow curry powder
  • 1 can of coconut milk
  • 1 tsp tomato purée
  • 1 tsp turmeric
  • 1 tsp coconut sugar
  • 1 lime juice
  • 1 tbsp oil
  • 1 Red chili chopped
  • Salt & pepper for taste
  • Fresh coriander for garnish


This is without a doubt, the best Mussel Curry you will try! It is made quickly an easily with pantry staple ingredients and turns out perfectly every single time.


  1. Heat the oil in a large saucepan and add shallots and sauté for 3 minutes
  2. Stir in the ginger, garlic, tomato puree, sugar, salt, pepper, spices, butter and fry for 30 seconds until fragrant.
  3. Add coconut milk, and bring to a boil. Reduce heat, add in the mussels and simmer for about 6 minutes until all the mussels have opened up.
  4. Discard unopened mussels and served the curry with Lamb Weston skin on fries and garnish with fresh chili, coriander and juice of lime.