Mussels in Korma Sauce

Mussels in Korma Sauce


2 people made this

About this recipe: 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.


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.

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