Mussels in Sri Lankan White Curry

Mussels in Sri Lankan White Curry recipe - The Cooks Pantry


Matt Sinclair


2 – 4 people


  • 1 Kg mussels, debearded
  • 2 Tbsp. ghee
  • 10 cardamom pods
  • 6 cloves
  • 1 tsp. coriander seed
  • 2 tsp white peppercorn
  • 1 cinnamon quill
  • 1 inch piece galangal, peeled, roughly chopped
  • 1 inch piece ginger, peeled, roughly chopped
  • 2 stalks lemongrass, white part only, roughly chopped
  • 1 shallot, roughly chopped
  • 1 bunch coriander root
  • 400ml coconut milk
  • 4 kaffir lime leaves
  • 1 lime
  • 1 Tbsp. white sugar
  • 1 Tbsp. sea salt
  • Coriander leaves and chopped chilli to garnish


  • In a mortar and pestle, roughly grind together cardamom, cloves, coriander seed and white peppercorns.
  • In a food processor add galangal, ginger, lemongrass, shallot and coriander root and blitz into a fine paste. Add a little water if required to create a finer consistency.
  • Melt ghee in a medium-sized saucepan over a medium-high heat. Add ground spice mix and cinnamon and fry off for 1-2 minutes to release aromatics. Add paste and fry off for 3-4 minutes, being sure not to caramelise. Add coconut milk and bring to a boil. Once at a boil, tear kaffir lime leaves and add to sauce.
  • Add mussels and immediately cover with lid. Allow mussels to steam for approximately 1 minute, possibly even less. Once mussels have opened, remove from heat.
  • Taste and adjust as required with sugar, salt and fresh lime juice. Garnish with coriander and shredded kaffir lime leaves. Serve immediately in a communal dish.

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