• 1 kg mussels
  • 1 l coconut milk
  • 1 bunch of Thai basil
  • 50 g ginger (peeled and roughly chopped)
  • 10 lime leaves
  • 4 lemongrass stalks (pressed & chopped into small pieces)
  • 2 small red chillies (halved and with seeds removed)
  • 1 bunch of fresh coriander
  • 2 tbsp green curry paste
  • 5 tbsp roasted sesame oil
  • 2 shallots (peeled and roughly chopped)
  • 60 ml Noilly Prat or white vermouth
  • 3 limes


Wash mussels and allow them to drip-dry from a sieve. Sweat the shallots in sesame oil over a gentle heat until glazed, then add the green curry paste and slowly roast again for approx. 3 minutes. Then add the lemongrass, ginger and chilli, and roast all the ingredients again for one minute. Now deglaze with the Noilly Prat and allow this to completely reduce. Following this, refill with coconut milk, and add the lime leaves, coriander and Thai basil stalks. Now allow the whole dish to simmer for approx. 1 hour over a gentle heat and then strain. Season the curry stock with salt, lime zest and fresh lime juice. Sauté the mussels vigorously in sesame oil at a high temperature, add half of the coriander and Thai basil and pour on the green curry. Now place the pan into the preheated Combi-Steam MSLQ at Steam 100 degrees, and cook for 9 minutes. Alternatively, you can use level 4 PowerSteaming mode when to steam for 6 minutes at 100 degrees. Serve the mussels with the stock and garnish with coriander and Thai basil.

Cooking level

With Preheat
9 minutes | Steam setting at 100 °C