Thai mussels

Thai mussels

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  • Easy
  • Dairy free Fat conscious Pescatarian


  • 1 x 400 ml coconut milk
  • 1 x 5 cm fresh ginger, sliced
  • 1 stalk lemon grass, bruised
  • 500 g mussels
  • 4 T coriander pesto
  • Ciabatta bread

Cooking Instructions

Heat the coconut milk in a saucepan with lemon grass and ginger.
Add the mussels and cook for 15 to 20 minutes or until opened.
Stir in the coriander pesto and serve with crispy, warm ciabatta bread.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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