Mussels in Korma Sauce

    40 min

    This is a great way of preparing mussels. They are simmered with sweet potato and mange-tout in a creamy korma sauce. Serve over freshly cooked rice.

    2 people made this

    Serves: 2 

    • 1kg fresh black mussels, bearded and cleaned
    • 200g sweet potato, peeled and finely chopped
    • 50g mange-tout peas
    • 1/2 onion, finely diced
    • 1 tablespoon crushed garlic
    • 1 1/2 tablespoons of Patak's korma curry paste
    • 1 (400ml) tin coconut cream
    • 4 tablesoons rapeseed oil
    • 1/2 lime

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Rinse mussels under cold water, drain and let dry.
    2. In a pot, heat oil and add chopped onions and garlic; sauté for approximately 2 minutes.
    3. Stir in sweet potatoes and saute for 3-4 minutes.
    4. Add curry paste and sauté for a further 2 minutes. Stir in coconut cream.
    5. Add mussels to pot. Simmer for 2-3 minutes.
    6. Stir in mange-tout, simmer for an additional 2-3 minutes or until mussels have opened.
    7. Squeeze over lime juice and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    simple and easy, used prawns, top taste  -  05 Jul 2010  (Review from Allrecipes AU | NZ)


    Used different ingredients. subistuted musells 4 prawns  -  05 Jul 2010  (Review from Allrecipes AU | NZ)

    Write a review

    Click on stars to rate