Quick and simple Steamed Mussels recipe with Asian flavours by Maggi

Ingredients

• 150 gThai green curry paste
• 100 gshallot, finely sliced
• 200 gcoconut milk powder mix
• 800 mlwarm water
• 3 kgfresh mussels, cleaned
• Juice of 4limes
• 50 gfresh coriander, chopped

Instructions

1. 1

   Soften the aromatics

   Put the Thai green curry paste in a large lidded pan and warm it gently over a low heat. Add the shallots and cook until translucent.

2. 2

   Mix the coconut milk

   Whisk the coconut milk powder into the warm water until combined.

3. 3

   Steam the mussels

   Add the prepared coconut milk and mussels to the pan and bring to a boil. Cover and cook for 8 minutes; discard any mussels that have not opened.

4. 4

   Finish and serve

   Stir in the lime juice. Serve the mussels in bowls with the cooking broth and garnish with coriander. Offer slices of sourdough bread for dipping.

What are steamed mussels?

Mussels are shellfish commonly cooked quickly in a covered pan, where steam helps them open and release their juices. This version pairs them with Thai green curry paste, coconut milk, lime and coriander for a fragrant, tangy broth.

The recipe’s appeal is its short cooking time and a broth worth serving alongside the mussels. Sourdough bread helps make the most of it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 45g protein, 26g carbs, 43g fat.

Mussels provide most of the protein, while the coconut milk powder contributes much of the fat and the curry paste and shallots contribute carbohydrates. Serve with sourdough as suggested, or add vegetables alongside to round out the plate.

Choosing and preparing the mussels

Fresh mussels: Use cleaned mussels and keep them chilled until you are ready to cook. Discard any that remain closed after cooking, as the method directs.

Building the curry base

Low heat: Warm the curry paste gently before adding the shallots. Cook the shallots until translucent so they soften without browning.

Coconut mixture: Whisk the powder into warm water before adding it to the pan. This prepares the coconut milk for the broth.

Getting the cooking time right

Covered pan: Bring the coconut mixture and mussels to a boil, then cover and cook for 8 minutes. Keep the lid on during cooking so the mussels steam.

Doneness cue: Check the shells after cooking and remove any mussels that have not opened.

Finishing the broth

Lime juice: Add it after the mussels have cooked, as in the method, to give the coconut curry broth a bright finish.

Coriander: Sprinkle the chopped leaves over the mussels just before serving for a fresh, herbal note.

What to serve with the mussels

Sourdough: Serve slices alongside the bowls so they can be dipped into the cooking broth. Put the mussels and broth in the same serving bowl.

Recipe notes & tips

• Use a large pan with a lid so the mussels can cook in a single batch.
• Have the coconut milk mixture ready before adding the mussels.
• Keep the heat low while softening the curry paste and shallots.
• Set out bowls before the mussels finish cooking so you can serve them promptly.
• Serve the broth with the mussels rather than leaving it in the pan.

Variations

• More lime: Add extra lime juice at the table for a sharper broth.
• Extra coriander: Scatter more chopped coriander over the bowls just before serving.
• With chilli: Add sliced fresh chilli at the table for more heat.
• Herb swap: Use a smaller amount of another fresh herb if coriander is unavailable.
• Bread choice: Serve another crusty bread in place of sourdough for dipping.

Common mistakes to avoid

• High heat for the paste: It can brown before the shallots soften; keep the pan over low heat.
• Skipping the lid: The mussels need the covered pan to steam; cover it for the 8-minute cook.
• Adding dry powder: It may not mix evenly; whisk the powder into warm water first.
• Keeping unopened mussels: Discard any that have not opened after cooking.
• Leaving out the broth: Serve the mussels with their cooking liquid so the coconut and curry flavours are included.

How to store

Refrigerate leftover mussels and broth promptly in a covered container and use within 1 day. Reheat gently in a covered pan until piping hot, and discard any mussels that do not open during reheating.

Frequently asked questions