Indian-spiced mussels recipe
Created by The Tesco Recipes team
If you're looking for a new mussels recipe, give this Indian-inspired dish a go. The sauce is rich, creamy and warmly spiced, yet it's quick to prep and budget-friendly too. If you love seafood, we think this is the perfect dine-in recipe for two.
See method- Serves 2
- Takes 20 mins
- 322 calories / serving
- Gluten-free
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely sliced
- 4 garlic cloves, sliced
- 5cm piece fresh ginger, finely sliced
- 2 tbsp Keralan-style curry paste
- 80ml coconut cream
- 1 red chilli, deseeded if you like, sliced
- 500g pack garlic Scottish mussels
- 15g fresh coriander, leaves picked and chopped
- 2 naans, warmed (optional)
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Shop ingredientsEach serving contains
- Energy
- 1340kJ 322.0kcal
- Fat
- 22g
- Saturates
- 11g
- Salt
- 1.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 14.3gProtein 13.8gFibre 4.2g
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Method
- Warm half the oil in a deep saucepan; cook the onion over a low-medium heat for 10 mins. Add half the garlic and ginger and the curry paste. Stir for 2 mins, then pour in the coconut cream and 150ml cold water. Mix until smooth; bring to a simmer.
- Meanwhile, warm the remaining oil in a frying pan. Fry the chilli and the remaining garlic and ginger on a low-medium heat for 5-7 mins until golden; set aside.
- Add the mussels to the saucepan; cover and simmer for 5 mins or until hot. Ladle into bowls, spoon over the chilli, garlic and ginger; add the coriander. Serve with naans, if you like.
- See more Mussels recipes
