Thai Yellow Curry Mussels with Coconut and Lime
Plump mussels steamed open in a golden coconut and lemongrass broth, ready in 25 minutes and perfect for mopping up with rice.
Made with Thai yellow curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 mins
- LevelEasy
- Costabout £4.79 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
Cook the jasmine rice following the packet instructions.
12 min - 2
Check the mussels. Discard any with cracked shells and any open ones that do not close when tapped firmly.
- 3
Heat the oil in a large pot with a lid and fry the shallots for 3 minutes. Add your ready made Thai yellow curry paste (see the base recipe) and fry for 1 minute.
4 min - 4
Pour in the coconut milk, fish sauce and palm sugar and bring to a simmer.
- 5
Tip in the mussels, cover tightly and cook over a high heat for 4 to 5 minutes, shaking the pot once or twice, until the shells have opened wide.
5 min - 6
Discard any mussels that stay shut. Stir in the lime juice, coriander and chilli.
- 7
Serve in big bowls with the broth and rice on the side.
Tips
- Cook mussels the day you buy them. Keep them in the fridge in a bowl covered with a damp cloth, never in water.
- Do not overcook. Once the shells open the mussels are done and go rubbery if left.
- Serve with extra lime and a spoon so nothing from the broth is wasted.
Storing and freezing
Eat straight away. Cooked mussels do not reheat well, so do not keep leftovers. If you must, chill within 1 hour and eat within 1 day.
Questions
How do I know the mussels are safe to eat?
Discard any that are cracked or stay open when tapped before cooking, and any that stay closed after cooking. Everything else is fine.
Can I use frozen mussels?
Yes, cooked frozen mussels in the shell work. Add them to the sauce and heat for 3 to 4 minutes until piping hot.
What can I serve instead of rice?
Crusty bread is the classic, but gluten free bread works for coeliacs. Rice noodles also soak up the broth well.
More made with thai yellow 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.