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Recipe: Mussels in Panang Curry Sauce
06 / 10 / 18

A firm favourite on our Soho menu. This rich and flavoursome sauce works wonders with the humble mussel. We recommend you source your mussels from your local reputable fishmonger and ask question to ensure they are as fresh as can be. When choosing, check that the mussels are damp and shiny. They should be firmly closed and should smell like the ocean.


Ingredients – serves 6 people
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
70gm 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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