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NZ Greenshell Mussels in Coconut Milk with Ginger and Cilantro
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  • 2 lbs (1kg) New Zealand Greenshell Mussels – half shells
  • 2 inch piece Lemon grass
  • 2 cloves Garlic (minced) 1 teaspoon Ginger (grated)
  • 1 Onion small (Uulienne)
  • 1 Bell pepper red (Uulienne) 2 teaspoons Vegetable oil
  • 1 can Coconut milk
  • 1-1/2 teaspoon Thai green curry (recipe follows)
  • 2 Limes (Uuice only)
  • 2 Green onions (sliced into 1/2 inch rings)
  • 2 tablespoons Cilantro (minced)
  • 2 tablespoons Thai basil (chiffonade)

Thai Green Curry Ingredients

  • 1/2 cup Grape seed oil
  • 1 Shallot (minced) 1 teaspoon Ginger (minced)
  • 1 clove Garlic (minced) 1 teaspoon Cumin
  • 1 Clove
  • 1 teaspoon Gara masala 2 tablespoons Curry powder 2 tablespoons Lime juice
  • 1 bunch Cilantro (chopped)

Serves 4

Heat oil in a six quart wide pot on high heat. Saute the lemongrass, garlic, ginger, onion, and bell pepper, cook for one minute. Add the curry, green onions, and saute for two minutes. Add the mussels and cook for two minutes. Add coconut milk and lime juice and bring liquid to a boil and cover tightly. Steam the mussels until cooked through (about five minutes). Add cilantro and basil; toss mussels in the steaming liquid. Serve hot in a large bowl.

Thai Green Curry Ingredients
In a sauce pan, heat the oil, add the shallots, ginger, and garlic, cook until they caramelise. Add the cumin, clove, gara masala and curry, cook until the spices are toasted. Remove from the heat and cool for 10 minutes, transfer to a blender, add the cilantro and lemon juice blend until smooth. Season with salt and pepper, set aside for later use.

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