Difficulty Chef hatChef hatChef hatChef hatChef hateasy | Preparation time Time left 45 min | Servings Bell covering hot dish Bell covering hot dish 2

If you like seafood – MUSSELS in particular + if you like SPICY FOOD = this recipe is for YOU!

Since we first tried this recipe we really loved it and now we have it on our dinner menu on a regular basis. It`s quick and easy to make, unusual way of preparing mussels and, not less important, SUPER HEALTHY.


1 kg of mussels
3 tablespoons of oil (sunflower)
10 curry leaves (optional)
2 small onions, finely chopped
1 red chilly (fresh), finely chopped
– Small piece of fresh ginger, peeled and grated (1 or 2 teaspoons of grated ginger)
6 cloves of garlic, finely chopped
1 ½ spoons of tomato puree
1 teaspoon of sugar
½ teaspoon of salt
¾ teaspoon of chili powder
400ml of coconut milk
3 teaspoons of fresh coriander, finely chopped
– Lemon juice of 1 lemon


1. Wash and clean the shells scrubbing them gently under the running water and pulling out any tendrils (strings) from the shells. Discard any cracked, damaged or open mussels.

2. Heat the oil in a large saucepan over a medium heat. First add curry leaves together with onion and leave it on medium fire during 8-10 minutes until the onion gets golden color

3. Add red chili and garlic and stir for 1 minute before adding tomato puree, sugar, salt and chili powder and stir

4. Add coconut milk

5. Bring to boil, then add mussels

6. Cover and cook, stirring frequently for approximate 5-6 minutes or until the shells open

7. Add ginger. Cover and cook another 2-3 minutes

8. Discard any closed mussels

9. Serve into bowls or deep plates.

10. Add some coriander and lemon juice on the top for garnishing

Spicy coconut mussels – ready to eat



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