Starters & Light meals

Masala mussels

5 minutes
15 minutes

This is great to serve as a starter, and is one of the most satisfying ways to enjoy mussels. Their sweet flesh is perfectly complemented by the creamy, spicy sauce.” – Clem Pedro

Wine/Spirit Pairing
Simonsig Kaapse Vonkel Satin Nectar

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  • 3 T canola oil
  • 150 g Woolworths masala fresh paste
  • 6 sprigs curry leaves
  • 2 x 400 ml cans coconut milk
  • 1 kg fresh mussels, cleaned
  • garlic bread, for serving (optional)

1. Heat the oil in a large wok or cast-iron pan over hot coals. Add the masala paste and curry leaves and cook for 1 minute, or until fragrant and sizzling. Add the coconut milk and stir, then bring to a boil.

2. Add the mussels and stir through. If the temperature is high enough, you won’t need to cover the mussels to ensure that they open, but this will help them open quicker.

3. After 5 minutes, all the mussels should have opened. Discard any that haven’t. Serve with garlic bread or your bread of choice.

Cook's note: Before cooking, pinch closed any mussels that look open. If they spring back and remain open – discard!

Find more braai recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa

Clement Pedro

Recipe by: Clement Pedro

Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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