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)
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
