Garlic Coconut Mussels

A white bowl of curried mussels against a bright background

This recipe looks hard, but it really isn't! Perfect for a weeknight or even entertaining. 

Serves 2

Prep time: 5 minutes

Cooking time: 5 minutes


  • 2lbs live mussels
  • 4 tbsp coconut cream
  • 4 tbsp Mogambo Garlic Spread
  • 2 scallions
  • ½ a lime
  • ½ tsp coconut oil (or any cooking oil)
  • 2 paratha (optional)


  1. Wash the mussels, and let sit in cold water for 30 minutes or overnight in the fridge to purge any grit that might be in them.
  2. Finely slice the white parts of the scallions. Heat a pan over a high heat, add the oil, and the scallions. Cook for 10-15 seconds, and add the mussels. Stir, and add a splash of water, and cover with a lid. Cook for 1 minute approx, as soon as the mussels are opened, they’re cooked. Using a slotted spoon, remove the mussels with a slotted spoon and set aside, reserving the cooking liquid in the pot. 
  3. Place the pan back on the heat, bring to a boil, and add the coconut cream and Mogambo. Stir, and cook uncovered until thick and creamy. 
  4. To serve, cook the paratha, finely slice the green part of the scallions and cut the lime into wedges. When the sauce is thickened, taste for seasoning, stir through the mussels to reheat them, and pour into serving bowls. Sprinkle the scallions over the mussels, and serve with the paratha and lime wedges. 

Notes: The paratha is how we ate it, but this dish is perfect with any bread, rice, noodles, even fries (Moules Frites, anyone?)