Steamy curried mussels for two

When it comes to matters of the heart, food is a great ally. This steamy mussels recipe is not only good for sharing, but fantastic for maintaining a healthy heart too.


  • 1kg mussels
  • 1 tbsp coconut oil
  • 1 small onion finely chopped
  • 2 cloves garlic, crushed
  • 1 level tbsp mild curry paste
  • 250ml coconut milk (full fat)
  • 1 fresh chilli, finely chopped (to taste)
  • 2 tbsp coriander, chopped
  • Plain bio yogurt to drizzle

Preparation method

  1. Wash the mussels thoroughly in cold running water and clean them up making sure that you remove any beards that protrude from the shell. When you tear them out the mussel should clamp shut. Discard any mussels that remain open.
  2. Heat the oil in a pan and sauté the onion and garlic over a low heat until softened.
  3. Add the curry paste to the onions and stir through. Leave for a minute or two and then add the coconut milk.
  4. Add your mussels to the pan and stir through the liquid. Put the lid on the pan and leave to steam until all the mussels have opened – this should take about 3-4 minutes.
  5. Remove any shells that have not opened.
  6. Add the chopped chilli, coriander and a drizzle of plain yogurt on to the mussels and serve in large bowls.

Nutritional information

The benefits of mussels are vast. As well as being a great source of lean protein, mussels also contain high levels of the essential fats (omega 3 fatty acids) which can reduce inflammation and boost brain performance. With as much iron and folic acid as some red meat they are great for maintaining energy levels too.

Mussels contain zinc, manganese and selenium all of which are essential for the reproductive function and Ancient Greeks believed that mussels (along with other bi-valve shellfish) contained a special power for boosting your libido. Today, research suggests there might be something behind this ancient belief. Mussels contain D-aspartic and N-methyl-D-aspartic acid which may promote the production and release of sex hormones.

Last updated Wednesday 10 February 2016

First published on Wednesday 10 February 2016