Goan mussels

You can add any other seafood to this quick aromatic green curry - prawns can go in with the coconut milk and clams with the mussels.

 

Link to full recipe (courtesy of bbcgoodfood.com)

 

You can buy live Cornish rope-grown mussels for this recipe in our Online Shop. This recipe for four people requires 1kg of mussels, which sounds like a bit of a small portion to us! We'd usually recommend 500g of mussels per person for a main course. We sell our mussels in 2kg and 5kg bags so, if you're cooking for more people, go for the 5kg bag and scale-up the recipe accordingly for more people (our 5kg bags will serve up to 10 people).

Cooking style
Preparation: Easy
  • Provenance

    Our mussels are from Westcountry mussels who supply high-welfare, farmed and rope-grown in St. Austell Bay in Cornwall. These mussels are grown in the highest-grade clean ocean waters, providing the very best quality mussels available. More details

  • How to store mussels

    Live mussels (without shells removed) should be stored in open containers in the fridge, loosely covered with clean, damp paper towels or cloths to prevent them from drying out. The optimum storage temperature is 4-8°C. Temperatures of 1°C or lower (especially freezing temperatures less than 0°C) can kill shellfish.

     

    Do not store shellfish:

    In airtight containers (boxes or bags) because they need to breathe

    In water or directly on ice since the fresh water may drown them

     

    Do:

    Discard mussels, oysters, clams or any other live shellfish if their shells crack or break

    Discard any shellfish if the shells are open and do not close when you tap them - live shellfish will "clam up" if their shells are tapped

  • How to clean, prepare and cook mussels

    Link to video (courtesy of bbcgoodfood.com)