Lissadell Mussels in Coconut Green Curry Broth

Shiitake, Scallion, Pineapple & Coriander


  • 20 well washed, scraped and de-bearded mussels
  • 1 can high quality coconut milk
  • 2 tblsp green curry paste
  • 4 tblsp diced fresh pineapple
  • 1 cup sliced shiitake mushrooms
  • 2 scallions (sliced finely on the bias)
  • 1/2 cup roughly chopped fresh coriander
  • 2 oz white wine
  • salt and pepper to taste
  • juice of 1 lime
  • juice of 1/2 a lemon


  1. Open the coconut milk into a bowl, mix in green curry paste, add lemon and lime juice, pineapple and season to taste. Leave to rest for an hour or overnight for maximum flavour transfer.
  2. Add mussels, mushrooms and white wine to a heavy based frying pan and cover with a lid and cook until the mussels show signs of opening.
  3. Once they show signs of opening add the coconut milk mixture and bring to a rapid boil to reduce the sauce.
  4. Add the scallions and coriander, toss a few times, adjust the seasoning
  5. Add 10 mussels to two bowls and top with remaining sauce evenly.
  6. Serve with warm lemon water finger bowls.


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