Newfoundland Organic Blue Mussels Thai-Chili Recipe:

Chef Steve Watson Prepares Certified Organic Newfoundland Blue Mussels

Recipe Details:

Prep: Preheat pan, dice onions, and coriander stalks.

Cooking Directions: 

  1. Rinse the mussels in cold water. Discard any cracked  or opened mussels that don’t close when tapped with the back of a knife.
  2. Heat the oil in a large skillet over medium heat
  3. Fry the onions for 5 minutes until softened.
  4. Add the Thai chili paste and coriander stalks and fry for 1 more minute.
  5. Pour in the coconut milk and simmer gently for 2 minutes.
  6. Add the mussels to the skillet and gently mix in the coconut milk.
  7. Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones).
  8. Remove the lid, add the lime juice, then sprinkle the coriander leaves and chili on top.


Servings: 5
Prep Time: 15min
Cook Time: 2-4 mins


  • 750g NL Mussels
  • 1 tbsp Groundnut oil
  • 100g Diced onions
  • 40g Thai taste red chili paste
  • Handful of fresh coriander
  • 165ml Coconut milk
  • Juice of 1 lime
  • 1 Red chili (de-seeded and sliced into strips)
  • Crusty bread to serve




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