Thai-style mussels

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  • 2
  • Easy
  • Fat conscious
  • 15 to 20 minutes


  • 1 x 400 ml can coconut milk
  • 2 stalks lemon grass
  • Sliced fresh ginger
  • Chopped chilli
  • Blended coriander
  • 2 cloves crushed garlic
  • 500 g fresh mussels
  • Warm rice noodles

Cooking Instructions

Bring the can coconut milk, stalks lemon grass, sliced fresh ginger, chopped chilli, blended coriander and cloves crushed garlic to a gentle simmer.
Add fresh mussels and cook for 15 to 20 minutes, or until the shells have opened. Ladle onto warm rice noodles and serve.

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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