HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconut Curry Mussels
Coconut Curry Mussels

Coconut Curry Mussels

with Garlic Naan

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Mussels go swimming in a punchy curry coconut broth with tender peas and golden roasted sweet potatoes! A rip and dip of the garlic naan lets you wipe the bowl clean.

Allergens:Shellfish/Fruit de MerSeafood/Fruit de MerSoy/SojaMustard/MoutardeEgg/OeufMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


(ContainsShellfish/Fruit de Mer, Seafood/Fruit de Mer)

1 can

Coconut Milk

50 g


½ tbsp

Smoked Paprika


1 tbsp

Indian Spice Mix


2 unit


(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

7 g


56 g

Green Peas

1 unit


6 g


170 g

Sweet Potato

Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1200 kcal
Fat61 g
Saturated Fat29 g
Carbohydrate106 g
Sugar16 g
Dietary Fiber10 g
Protein46 g
Cholesterol145 mg
Sodium2220 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut sweet potato into 1/2-inch pieces. Toss sweet potato with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 22-24 min.


While sweet potatoes cook, roughly chop cilantro. Peel, then thinly slice shallot. Cut lime into wedges. Peel, then mince or grate garlic. Using a strainer, drain mussels over a large bowl, reserving mussel liquid. Check and discard any broken mussels.


Heat a large pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallot, smoked paprika, Indian spice mix and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add coconut milk. Bring to a boil over high heat.


Add mussels and their reserved liquid to the pot. Reduce heat to medium. Stir to combine. Cover and cook, until warmed through, 4-5 min.** Season with salt and pepper.


While mussels cook, arrange naan on another baking sheet. Stir together remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Brush each naan with the garlic oil. Season with pepper. Bake in top of oven, until golden, 3-4 min. Add roasted sweet potatoes, peas and half the cilantro to the large pot. Stir to combine.


Divide the mussels and coconut curry between bowls. Sprinkle over remaining cilantro. Serve with toasted naan and squeeze over a lime wedge, if desired.