You don't have javascript enabled! Please download Google Chrome! GREEN CURRY MUSSELS IN A COCONUT BROTH - The Wholehearted Cook


Dani VennUnder The Sea

You wouldn’t think that the rolling hills of the Yarra Valley would be the place to come across freshly caught mussels, and generally it’s not, but it is the place for friendly neighbours who love to share produce. That’s one of the delights of living in the country, there is a strong sense of community and you are considered someone’s ‘neighbour’ if you live within a 5km radius of each other. I feel totally blessed when one of the locals pops over with a bottle of homemade relish or local pinot, and if a homegrown pumpkin or bag of mussels on ice has been left at my doorstep without a note, I know it’s from Kiwi Dave.

Kiwi Dave is one of the greatest humans and most colourful of character’s going around. He likes to wear feathers in his hat, loves to smoke his own meat and always has a remarkable story to tell! Chances are you may have met him if you have been to the weekly St Andrew’s market on a Saturday morning because there is no walking past Kiwi Dave without having your shoes shined, as he is also a purveyor of Kiwi Dave’s fine leather balsams.

When I do get gifted with a bag of mussels my go-to recipe is always this one. It’s firmly embedded in my recipe repertoire as it’s easy to whip out on a weeknight but also fancy enough to impress and enjoy with a group of friends on the weekend. With winter upon us, and local seafood at its peak, it’s certainly a warming dish that you can enjoy slurping, sipping and sucking with your neighbours! Enjoy, Dani x


Takes about 30 minutes to prepare and cook

Serves: Kiwi Dave and Me!


1 kg mussels, scrubbed and de-bearded (to de-beard mussels, yank the hairy, seaweed looking thing on the side of the mussel out as much as you can, carefully!)

1 tablespoon coconut oil

2 tablespoons of Thai green curry paste (Learn how to make your own in my how-to video)

1 teaspoon chopped garlic

1 stalk lemongrass (white part only), finely chopped

2/3 cup coconut milk

1 tablespoon chopped coriander or thai basil, including stalks plus extra for garnish

1 long red chilli, finely sliced

1 lime, juice only

2 fresh kaffir lime leaf, very finely sliced

Steamed brown rice or quinoa, to serve


Place a large saucepan that has a fitted lid over high heat, add 1/2 cup of water and all of the mussels. Place lid on saucepan and steam for 5 minutes.

Meanwhile, add coconut oil to a separate fry pan or wok over high heat, once hot add green curry paste, garlic and lemongrass  and cook for a few minutes, stirring occasionally.

Turn heat down to low then add coconut milk, chilli and coriander, cook for a further minute, stirring to combined.

Once mussels have opened and are cooked, add mussels and the lovely salty mussel water from the frypan into the coconut milk mixture. Toss well to combine, Add lime juice, stir and taste. It should be a little salty, hot, sweet and sour.

Serve mussels with a soup ladle of broth and garnished with coriander and kaffir lime leaf and steamed brown rice or quinoa.


  • To de-beard a mussel look for a clump of seaweed looking hair on the edge of the shell and pull it out carefully
  • If a mussel doesn’t open you can try and gently pry it open, it doesn’t mean that it is off
  • When choosing a curry paste, make sure it’s preservative and sugar free with no weird numbers listed on the ingredient list, or try making your  own.

Leave a comment

Your email address will not be published. Required fields are marked *