Green Curry Mussels

Inspired by a sun-soaked bistro afternoon at The Wine Glass in Stellenbosch, these steamed mussels showcase coastal South African dining at its finest. Sweet, tender bivalves open directly into a vibrant, gently simmered green curry broth enriched with rich coconut cream, fragrant bruised lemongrass, and the zesty lift of makrut lime. Served alongside thick-cut crusty country bread to capture every drop of aromatic shellfish liqueur, this dish effortlessly bridges bistro indulgence and bright Southeast Asian warmth.

The Bistro Recipe

Tender black mussels steamed open in a rich, lemongrass-infused green curry coconut broth, inspired by the laid-back wineland terrace at The Wine Glass.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4

Method Steam & Emulsify

Scale

1x 2x 3x

Units

US Metric

Ingredients

The Mussels

• 3 lb fresh black mussels, scrubbed and debearded

The Coconut Broth

• 1 tbsp neutral cooking oil
• 1 tbsp unsalted butter
• 2 pieces shallots, finely diced
• 3 cloves garlic, thinly sliced
• 1 piece lemongrass stalk, bruised and cut into thirds
• 2.5 tbsp authentic Thai green curry paste
• 0.5 cup dry white wine
• 13.5 oz canned full-fat coconut milk
• 1 tbsp quality fish sauce
• 1 tsp palm sugar or light brown sugar
• 4 pieces makrut lime leaves, torn

Garnish & Bread

• 0.25 cup fresh cilantro leaves, picked
• 1 piece red bird's eye chili, thinly sliced
• 1 piece fresh lime, sliced into wedges
• 4 slices thick rustic sourdough bread, toasted

Instructions

1. 1
   Sweat Aromatics

   Melt butter with oil in a wide Dutch oven. Sauté shallots, garlic, and bruised lemongrass over medium heat until translucent.

2. 2
   Bloom Curry Paste

   Add curry paste; stir vigorously for 1 minute until fragrant oil separates. Splash in white wine, scraping up the pan fond.

3. 3
   Simmer Broth

   Pour in coconut milk, fish sauce, sugar, and torn lime leaves. Bring to a gentle boil; simmer 3 minutes until smooth.

4. 4
   Steam Shells

   Tip in mussels, cover tightly, and steam over high heat for 4 minutes until wide open. Discard any stubborn unopened shells.

5. 5
   Plate and Serve

   Ladle steaming mussels and silky broth into wide bowls. Crown with cilantro, sliced chili, lime wedges, and toasted sourdough.

Chef's Technique

As the mussels steam open, their briny liquor pours directly into the coconut curry broth. Giving the pot a vigorous shake before taking it off the heat naturally emulsifies this natural shellfish liquor with the fat in the coconut cream, giving you that luxurious restaurant-style broth body.

Bistro Beverage Pairing

Stellenbosch Coastal Sauvignon Blanc: Racy citrus zest, crushed gravel minerality, and vibrant acidity cut effortlessly through the creamy coconut milk while elevating the green herb and lemongrass nuances.

Recipe inspired by restaurant

The Wine Glas

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