Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
1kg netted fresh mussels
1 tsp sunflower oil
1 small onion, finely chopped
3 tbsp Cooks' Ingredients Thai Red Curry Paste
1 stick lemongrass, halved and lightly crushed with a rolling pin
400ml can coconut milk
1 tsp Thai fish sauce
1/2 x 28g pack fresh coriander, coarsely chopped
Method
Rinse the mussels in cold water and remove any beards. Remove any mussels that don’t close when tapped on a hard surface. Heat the oil in a large heavy-based pan and add the onion. Cook over a gentle heat for 3 minutes until softened.
Add the curry paste and lemongrass and stir for a minute then add the mussels and cover the pan. Simmer gently for 3-4 minutes, shaking the pan, until the mussels open. Remove and discard any that don’t open.
Add the coconut milk and heat through without boiling. Stir in the fish sauce and scatter over the chopped coriander. Serve with steamed Thai jasmine rice to soak up the sauce.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,376kJ/ 572kcals
Fat
44.1g
Saturated Fat
32.6g
Carbohydrates
17.6g
Sugars
7.5g
Fibre
1.6g
Protein
26.2g
Salt
2.1g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Waitrose Scottish Mussels in White Wine and Cream in trolley 0