Curry with Mussels and Coconut (Video)
curry with mussels

Ingredients (for 2)

1kg of fresh mussels

200ml of coconut milk

2 tbsp coconut butter

10g ginger

10g garlic

100g onion or a few strings of spring onion

2 tbsp gluten-free soy sauce

1 tbsp fish sauce (optional)

chilli, lemongrass and caffier lime leaf (optional)

coriander leaves to garnish


  1. First, let’s prepare mussels. I usually soak them for 20 min in water with sea salt. Then scrub the surface and remove the beard, then rinse well.
  2. To precook them I place half of them into a large pot and cover the lid. In a couple of minutes, I check and start removing opened mussels. Repeat with the second batch. Discard any unopened mussels. Then remove meat from shells, pass any liquid which comes out from mussels, through fine chinois and reserve.
  3. To prepare curry sauce in a saucepan melt coconut butter, add onions, ginger and garlic. Cook on medium heat for a few minutes. Add any optional ingredients and this stage. Then add coconut milk, soy sauce, fish sauce and mussels with their cooking lig¡quid. 
  4. Cook for about 5 minutes and serve with basmati rice and some coriander leaves. Enjoy!

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Welcome to my chefs blog!

Hi! I am Ilya, a professional chef with 22 years of experience working in London and Barcelona. Here I will share with you some of my favourite recipes and also some tips and tricks of the chef’s trade.

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