Mussels in creamy curry sauce

LK's products you will need:

LK's #3 Red Enamel Potjie


For the curry paste:

  • 1 Shallot, finely chopped
  • 2 Cloves garlic, chopped
  • 5 cm Knob ginger, chopped
  • 1 Stalk lemongrass, chopped
  • Fesh coriander (10g), finely chopped
  • 1 Green chilli, deseeded
  • Baby spinach (20g)

For the mussels:

  • 2 tbsp. Coconut oil
  • 2 x 400g Cans coconut milk
  • Dash of fish sauce
  • Juice of 2 limes
  • 5 Dried lime leaves
  • 2 tbsp Xylitol
  • 3 kg Mussels, scrubbed; beards removed
  • Extra fresh coriander and chopped chili, to serve


  1. For the curry paste, place all the ingredients in a blender until smooth and set aside.
  2. Heat the potjie over medium heat coals.
  3. Add the coconut oil and toss in the curry paste. Cook for 1 minute and stir in the coconut milk, fish sauce, lime
    juice and leaves, and xylitol. Bring to the boil, and add the mussels.
  4. Place the lid on the potjie and allow the mixture to come back to the boil.
  5. Lower the heat and simmer for 5–10 minutes, then remove your potjie from the heat. Remove any mussels that have not opened.
  6. Serve hot with fresh coriander and extra chili


Mussels in creamy curry sauce

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