Search

Curried mussels with pineapple and prawns

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Curried mussels with pineapple and prawns
Curried mussels with pineapple and prawns
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This is something just a little bit different with a very interesting combination of flavours. This is good for a special meal and is perfect simply served with warm Naan bread to mop up the delicious juice. It’s easier to make than you may think and is packed full of flavour similar to a classic Spanish paella. It doesn’t take long to make too which is a bonus so you could try this meal mid-week if you’re in the mood for a change or bored of the same old dinner.

Ingredients

  • 435g can crushed pineapple in juice
  • 400ml can coconut milk
  • 2 tbsp red curry paste
  • 2 tbsp light soy sauce
  • 1 tbsp sugar
  • 225g raw king prawns, shelled and deveined
  • 2 red chillies, deseeded and chopped
  • 450g mussels, cleaned and beards removed
  • Small bunch fresh coriander, chopped

The mussels can be removed from their shells when cooked if preferred – returned to the pan and heated through again. The prawns and mussels can then be served in the sauce with rice.

Method

  1. Drain the pineapple and reserve the juice. Make up the juice to 200ml with water if necessary.
  2. Pour 300ml of the coconut milk into a large pan and heat on a medium setting, stirring until it separates. Add the curry paste and cook for 2 – 3 minutes.
  3. Add the soy sauce and sugar and continue to cook for a minute or two.
  4. Stir in the remaining coconut milk and the pineapple juice and bring back to the boil.
  5. Add the prawns, chillies, mussels and pineapple and stir well.
  6. Cover the pan and simmer for 5 – 6 minutes until the prawns are cooked and the mussels have opened. Discard any mussels that remain closed.
  7. Serve in bowls with plenty of juice. Sprinkle a little coriander on top and serve with Naan bread.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter