Creamy thai spiced mussels

Servings: 4 Prep time: 10
Difficulty: Medium Cooking time: 7
Author: My Dairy-Free Dream Total time: 17

Light and refreshing this is a wonderfully healthy dish making the most of Asian spices. Quick to prepare you can also make up the spice blend in advance and cook when needed. Accompany with a chunk of bread to mop up the delicious sauce.


1kg mussels, cleaned
1 shallot, roughly chopped
2 lemongrass, woody outer layers removed and roughly chopped
2cm ginger root, chopped
2 garlic cloves, chopped
2 red chillies, deseeded, roughly chopped
200ml Rice Dream original or Oat Dream
2 tbsp fish sauce 1tbsp lime juice Large handful of coriander, chopped
1 red chilli, chopped and deseeded to garnish


  1. Tap the mussels and discard any that don't close.
  2. Place the shallot, lemongrass, ginger, garlic and chillies in a food processor and process to form a paste.
  3. Add a splash of Rice Dream if needed.
  4. Heat 2 tbsp coconut oil in a large, wide pan with a lid.
  5. Add the paste and sauté for 2-3 minutes.
  6. Add the Rice Dream, fish sauce and lime juice and bring to a simmer.
  7. Add the mussels, put on the lid and steam for 3-4 minutes until all the mussels are open (discard any that stay closed).
  8. Serve the mussels scattered with chopped coriander leaves and a chopped red chilli.


Per serving:

Calories 214kcal
Protein 30.7g
Carbohydrates 11.4g
of which sugars 2.6g
Fat 5g
of which saturates 1g

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