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Fragrant Thai Mussels



2 portion(s)

  • 1 kilo mussels, debearded and cleaned
  • 1 clove garlic
  • 3 cm ginger
  • 1 red chilli, deseeded or not, as desired
  • 20 g peanut oil, (or rice bran oil)
  • 400 g coconut milk
  • 4 Kaffir lime leaves
  • 1 stick lemongrass, gently crushed with a flat knife
  • 80 g sweet potato, (1cm cubes)
  • 80 g cherry tomatoes
  • torn basil and/or coriander leaves, (1 handful)
  • 1 tbsp fish sauce
  • 1/2 tbsp brown sugar

Recipe's preparation

    1. 1. Place mussels in the varoma dish. Place lid on, without varoma tray, and set aside.
    2. Place garlic, ginger and chilli into the bowl and chop 5 seconds, speed 7.
    3. Scrape down sides of the bowl using spatula.
    4. Add oil and sauté for 2 minutes, 100 degrees, speed 1.
    5. Add coconut milk, Kaffir lime leaves, lemongrass stick, sweet potato cubes, cherry tomatoes, basil/coriander, fish sauce and sugar.
    6. Place varoma into position and cook for 14 minutes at varoma temperature, reverse, Speed 1.
    7. Fish out lemongrass stick and kaffir lime leaves from sauce, if possible.
    8. Divide mussels into bowls and pour over fragrant thai sauce.

Accessories you need

  • Varoma
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Sensational!! i didon't have

    Submitted by bexsolomon on 18. January 2015 - 16:00.


    i didon't have any sweet potato so I just used regular potato. After fishing out the lemongrass (left the kaffir lime leaf in), i blitzed the sauce until smooth. Very tasty!


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