• 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


  • 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.
  • 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.
  • Once they show signs of opening add the coconut milk mixture and bring to a rapid boil to reduce the sauce.
  • Add the scallions and coriander, toss a few times, adjust the seasoning
  • Add 10 mussels to two bowls and top with remaining sauce evenly.
  • Serve with warm lemon water finger bowls.