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Steamed Mussels with Thai Yellow Curry Paste

Course: Main Course
Cuisine: Thai


  • 1 kg mussels
  • 2 tbsp Thai yellow curry paste
  • 1 can coconut milk 400 ml
  • Fresh coriander leaves; finely chopped for garnish
  • 1 red chilli less heat variety; finely chopped for garnish
  • A wedge of lemon


  • Sort and clean the mussels well. Scrub the shells if any dirt is present, remove the beards if any and also discard any mussels with shells broken. Wash and drain well.
  • Mix the yellow curry paste in the coconut milk till dissolved well. Divide equally between the two small pots and place into the front container.
  • Place the mussels in the rear container.
  • Set the time for the mussels using the fish preset (20 minutes) and adjust to 17 minutes.
  • Set the time for the coconut sauce using the sauce preset (30 minutes) and adjust to 6 minutes.
  • When ready, discard any mussels that have not opened. Transfer the remaining to a bowl.
  • Pour the sauce over the mussels and garnish with chopped coriander, chillies and a wedge of lemon.
  • Serve with crusty bread to mop up all the delicious sauce.