Mussels in Panang Curry Sauce

Mussels in Panang Curry Sauce

A delicious recipe from the archives at our Soho menu. This rich and flavoursome sauce works wonders with the humble mussel.
  • Time 30minutes
  • Serves 6
  • Difficulty Easy


  • 500g washed mussels per person
  • 125g red curry paste
  • 1 red chilli, finely chopped (with the seeds if you prefer extra heat)
  • 1 clove of garlic, crushed and chopped
  • 1 shallot, finely diced
  • 800 ml coconut milk
  • 70g palm sugar
  • Fish sauce and lime juice to taste
  • Griddled baguette to serve


  1. In a heavy based saucepan add a drop of vegetable oil and sweat the garlic, chilli & shallot slowly until cooked
  2. Turn up the heat to ¾ and add the curry paste. It is essential to make sure that the curry paste is ‘cooked out’. This means cooking the spices so that the flavour of the sauce is rounded, and doesn’t have a ‘raw’ taste.
  3. Once the curry paste has reduced down, add the coconut milk and simmer for 10 minutes to allow the flavours to develop.
  4. Add the palm sugar, and once dissolved remove from the heat, adding the fish sauce and lime juice to taste.
  5. Do not worry if the sauce tastes very hot as the mussel juice will temper this slightly.
  6. To serve, place a heavy based saucepan onto a high heat. In a separate bowl place the washed and cleaned mussels into a separate bowl and spoon in the Panang sauce. Add to the hot pan and cover immediately with a tight fitting lid.
  7. In 2-3 minutes check that the mussels have opened, if not give a shake and replace the lid.
  8. Serve immediately into a deep serving bowl, and if inclined, top with rounds of chilli and picked coriander.

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