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Indian-spiced mussels recipe
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If you're looking for a new mussels recipe, give this Indian-inspired dish a go. The sauce is rich, creamy and warmly spiced, yet it's quick to prep and budget-friendly too. If you love seafood, we think this is the perfect dine-in recipe for two. See method
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely sliced
- 4 garlic cloves, sliced
- 5cm piece fresh ginger, finely sliced
- 2 tbsp Keralan-style curry paste
- 80ml coconut cream
- 1 red chilli, deseeded if you like, sliced
- 500g pack garlic Scottish mussels
- 15g fresh coriander, leaves picked and chopped
- 2 naans, warmed (optional)
Each serving contains
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Energy
1340kj
322kcal
16%
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Fat
22g
32%
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Saturates
11g
55%
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Sugars
7g
7%
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Salt
1.9g
32%
of the reference intake
Carbohydrate 14.3g
Protein 13.8g
Fibre 4.2g
Method
- Warm half the oil in a deep saucepan; cook the onion over a low-medium heat for 10 mins. Add half the garlic and ginger and the curry paste. Stir for 2 mins, then pour in the coconut cream and 150ml cold water. Mix until smooth; bring to a simmer.
- Meanwhile, warm the remaining oil in a frying pan. Fry the chilli and the remaining garlic and ginger on a low-medium heat for 5-7 mins until golden; set aside.
- Add the mussels to the saucepan; cover and simmer for 5 mins or until hot. Ladle into bowls, spoon over the chilli, garlic and ginger; add the coriander. Serve with naans, if you like.
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