Steamed Mussels

with Shallot, Coconut & Ginger Broth. Estimated price per portion £2.25
Serves 2


  • 1 kg mussels
  • 1 tin coconut milk
  • 1 tsp ginger paste
  • 2 shallots
  • 1 tsp garam masala
  • 1 tsp olive oil
  • 1 lime
  • 1 chilli finely sliced (optional)


  1. Use a deep heavy pan with a lid for the recipe.
  2. Sauté the shallot, ginger and garam masala in the olive oil on medium heat until soft.
  3. Add the mussels and cover.
  4. Cook for 2/3 minutes until the shells begin to open then add the coconut milk, replace the lid and cook for another 2/3 minutes or until the shells are all the way open.
  5. Squeeze the lime juice overtop and chili if you like.

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