New Zealand Greenshell Mussels in Yellow Curry Sauce


Serves: 4


Yellow Curry Paste

  • Grind the coriander seeds & salt in a mortar & pestle to a fine powder, reserve in a bowl to add later.
  • Soften the shrimp paste in the mortar & pestle to form a smooth paste.
  • Place all the remaining ingredients into a food processor & blend to a fine paste - add the ground coriander seeds & shrimp paste. 
  • Blend again to mix. Store in an airtight container in the refrigerator for up to a week.

Complete the Dish   

  • Place a non-stick fry pan on a medium heat, add the oil & the yellow curry paste, cook out the curry paste for approximately 5-6 minutes until fragrant. 
  • Add the palm sugar & continue to cook for another 5 minutes until the paste becomes golden brown.
  • Add the coconut cream & stir well to blend, bring to a simmer.
  • Add the mussels & allow to heat through in the sauce (overcooking will make the mussels rubbery).
  • Add the lime juice & Nam Pla, bring the sauce to a boil & remove from the heat.

To Serve

  • Use 4 separate bowl plates & evenly portion the mussels & yellow curry sauce across the plates.
  • Garnish with capsicum & fresh coriander & serve. 

About the Chef

The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...
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