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  • Oriental Mussels

Recept time 20 min.
Recept time 2
Recept time Saucepan

Mussels are very versatile. Often, they are cooked in beer and wine. However, mussels can be given a lot more flavour while preparing them. This recipe is so delicious, the spicy flavours that are added to the mussels will really thrill your taste buds.


  • 30 g ME EAT ginger
  • 20 g EAT ME turmeric
  • 15 g EAT ME coriander
  • 2 kilos mussels (Zeeuwse)
  • 1 onion
  • ½ tbsp. tomato puree
  • 1 clove garlic
  • 250 ml of water
  • 400 ml of coconut milk
  • 1 tbsp. cane sugar
  • 3 tbsp. olive oil
  • pepper & salt

Let's get to work

  1. Wash the mussels and remove the broken or open shells.
  2. Chop the onion, grate the ginger and turmeric and squeeze the garlic with a garlic press.
  3. Coarsely chop half the coriander.
  4. Heat the olive oil into a mussel pan and fry the turmeric, ginger, onion, garlic, coriander and pepper for about 3 minutes.
  5. Add the tomato paste and simmer gently. Then add the coconut milk and water. Cook for another 6 minutes.
  6. Drain the sauce and pour back into the mussel pan. Season to taste with cane sugar and salt.
  7. Add the mussels, bring to the boil and cook with the lid on the pan. Boil the mussels for about 6 minutes and shake the pan regularly. Make sure the mussel shells are well opened.
  8. Finely cut the other half of the coriander and sprinkle over the mussels. Serve the mussels in the mussel pan.


Delicious with fries or bread and salad.

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Read more about the used products

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