Home > Mussel recipes > Tamarind and coconut mussels with rice

Tamarind and coconut mussels with rice

Name: Tamarind and coconut mussels with rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 250g basmati rice, rinsed; 2 tsp vegetable oil; 4 garlic cloves, sliced; 1 red chilli, sliced; 20g ginger, finely chopped; 400g can coconut milk; 3 tbsp tamarind paste; 1kg mussels, washed and beards removed; Small handful coriander leaves (optional)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 3 Jan 24
Updated: 18 Mar 24

Tangy tamarind, warming ginger and subtly chilli-infused coconut milk create a stunning, vibrant broth to cook mussels in. Served over rice, it’s a speedy dish that delivers serious comfort.

Love mussels? Why not try them in this potato salad.

Easy
January 2023

Test kitchen approved

Serves 4
Hands-on time 20 min. Simmering time 10 min

Tangy tamarind, warming ginger and subtly chilli-infused coconut milk create a stunning, vibrant broth to cook mussels in. Served over rice, it’s a speedy dish that delivers serious comfort.

Love mussels? Why not try them in this potato salad.

Nutrition: Per serving

Calories: 581kcals
Fat: 24g (15g saturated)
Protein: 36g
Carbohydrates: 54g (4.2g sugars)
Fibre: 1.2g
Salt: 2.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

250g basmati rice, rinsed
2 tsp vegetable oil
4 garlic cloves, sliced
1 red chilli, sliced
20g ginger, finely chopped
400g can coconut milk
3 tbsp tamarind paste
1kg mussels, washed and beards removed
Small handful coriander leaves (optional)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the rice in a pan with 500ml cold water. Cover and bring to the boil, then reduce the heat to low and simmer for 7 minutes. Remove from the heat (keeping the lid on) and leave to steam for 10 minutes.
Meanwhile, in a large saucepan, heat the oil, then add the garlic, chilli and ginger and cook over a medium heat, stirring, for 1 minute to release their flavour. Stir in the coconut milk, tamarind paste and 500ml water. Bring to the boil, then add the mussels, cover and simmer for about 8 minutes until all the mussels have opened, then taste and season (mussels can be salty so do taste first).
Divide the rice among bowls, then serve the mussels on top, spooning over plenty of the broth. Sprinkle with the coriander, if using.