• 2 tbsp fragrant Thai base
  • 400 ml tin reduced fat coconut milk
  • 2 red chillies, deseeded and chopped
  • 3 limes
  • 1 tbsp mirin
  • 2 large pak choi, washed and sliced
  • 2 kg live mussels, scrubbed and debearded (discard any with broken shells and those that don't close when tapped)
  • ½ pack fresh coriander, leaves chopped
  • 4 pieces white crusty bread, to serve


  1. 1

    In a large pan over a medium heat, fry the Thai base for 1-2 minutes until fragrant. Pour in the coconut milk and 100ml water and bring to the boil. Reduce to a simmer and cook for 2 minutes.

  2. 2

    Add the chillies, zest and juice of two limes, mirin, pack choi and mussels. Cover with a tight-fitting lid and cook for 3-4 minutes, or until the mussels open. Discard any mussels that remain shut.

  3. 3

    Garnish the mussels with the coriander and serve with the bread and wedges of lime on the side.


    Cook’s tip: halfway through cooking time, use a long handled cooking spoon to carefully stir the mussels in the saucepan. This will make sure that all of the mussels cook in the same length of time

Nutritional Details

Each serving provides
  • Energy 1871kj 447kcal 22%
  • Fat 11.0g 16%
  • Saturates 7.2g 36%
  • Sugars 6.2g 7%
  • Salt 4.07g 68%

% of the Reference Intakes

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