Goan mussels

Goan mussels

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(8 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
You can add any other seafood to this quick aromatic green curry - prawns can go in with the coconut milk and clams with the mussels

Nutrition and extra info

Nutrition: per serving

  • kcal292
  • fat23g
  • saturates16g
  • carbs9g
  • sugars3g
  • fibre1g
  • protein14g
  • salt0.6g
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  • 1kg fresh mussel



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic cloves, crushed
  • 2 green chillies, chopped
  • 1 tsp black mustard seed
  • ½ tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 400ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • coriander sprigs, to serve
  • lime wedges, to serve



    The same shape, but smaller than…


  1. Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.

  2. Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.

  3. Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.

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Comments, questions and tips

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7th Oct, 2018
Very nice recipe. I've added 1/2 of green curry paste and thai spices as I didn't have black mustard seeds. One splash of fish sauce and a little bit of rice noodles made kind of thick soup of it
22nd Mar, 2017
Amazing mussels, I've cooked them a few times and they are always a hit.
23rd Jun, 2016
Great with added prawns, monkfish, clams and scallops for a special treat.
jfowler12's picture
24th Jan, 2016
Absolutely divine. Never thought I'd say it, but this recipe trumps moules marinière all day long. Quantities are perfect.
jellybaby25's picture
27th Apr, 2014
Absolutely delicious! I added halved cherry tomatoes and spinach which I'd seen in another Good Food Goan curry and it worked really well. Definitely a rival for my usual mussels in white wine and cream!
17th Apr, 2014
We have made this in our house many times and love it more each time we do! It is so simple and can be made from things you have in the cupboard whenever we pick up a net of mussels. We up the chilli and use 1/2 fat coconut milk but apart from that follow the recipe to the letter and serve with brown rice - delicious!!!
GiSora's picture
22nd Jan, 2014
Saw this today and tried it. Couldn't get mussels and substituted with prawns. The soup is delish. Definitely will make again when I can find mussels.
7th Jan, 2013
This sounds lovely. I enjoy mussels in other dishes and will definitely give this a try.
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