Thai Green Curry Mussels (Hoi Malaeng Phu in Green Curry)
Plump mussels steamed open in a coconut and green curry broth, with lime and coriander to finish.
Made with Thai green curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £5.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Tip the mussels into a sink of cold water. Throw away any with cracked shells, and any open ones that do not close when tapped. Pull off the beards.
- 2
Heat the oil in a large pan with a lid over a medium heat. Add your ready made Thai green curry paste (see the base recipe) and fry for 1 to 2 minutes until fragrant.
2 min - 3
Pour in the coconut milk and fish sauce. Bring to a simmer and cook for 3 minutes.
3 min - 4
Add the mussels, cover tightly and cook over a high heat for 4 to 5 minutes, shaking the pan halfway, until the shells open.
4 min 30 s - 5
Throw away any mussels that stay shut. Stir in the lime juice, spring onions and half the coriander.
- 6
Ladle into warm bowls with the broth. Top with the chilli and remaining coriander, and serve with lime wedges.
Tips
- Cook mussels the day you buy them, and only use ones that are closed or close when tapped.
- Bring the sauce to a simmer before adding the mussels so they cook fast and stay tender.
- Serve with steamed jasmine rice or crusty gluten free bread to mop up the broth.
Storing and freezing
Best eaten straight away. Mussels do not reheat well. Cool leftover broth within 1 hour, keep in the fridge for up to 2 days and use as a soup base, heated until steaming hot.
Questions
Can I use frozen mussels?
Yes. Use cooked half shell or vacuum packed mussels and simply warm them in the sauce for 3 minutes. Do not cook them again for long.
Is it gluten free and dairy free?
Yes. The broth is coconut based, and the paste, fish sauce and mussels are all gluten free when you check the labels.
How many mussels per person?
About 350 to 400 g in shell for a main course, which is why this recipe uses 1.5 kg for four.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.