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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

Serves 2
Takes 20 mins
322 calories / serving
Gluten-free

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

Energy
1340kj
322kcal 16%
Fat
22g 32%
Saturates
11g 55%
Sugars
7g 7%
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.

See more Mussels recipes