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Mussels in Thai Panang Sauce

Mae Jum Mussels in Thai Panang Sauce recipe

Lunch or dinner could not be made easier than this quick delicious recipe. These juicy Thai-style mussels are cooked quickly in coconut milk and packed with familiar Thai spices! You could even serve with crispy fries on the side for a Thai-French fusion of the classic dish - Moules Frites!

Things to know about cooking mussels

  • Always buy fresh mussels! Unfortunately, frozen mussels will not do this dish any favours, when mussels are the star ingredient, they must be fresh.
  • Try and look at each mussel BEFORE you buy them. If you see cracked shells or open shells, don't buy them. If a shell is a little open, give it a firm tap and if it closes back up, then it's safe to eat. Once bought, make sure to store them in an open container, as they are alive and need to breathe.
  • Mussels have beards (huh?!) - yes, they have little hairy beards that come out the side of each mussel. You'll want to pull this out and rinse the mussels under running cold water before cooking.
  • Mussels cook very quickly, so keep a close eye on them and as soon as they all open, take off the heat and serve immediately
Mae Jum mussels in Thai Panang sauce ingredients

Now you know everything you need to know about buying and cooking mussels, it's time to cook these mussels in Thai Panang sauce! Why not try cooking this recipe using our other Thai curry pastes too, such as green or red and even yellow - the list goes on! Enjoy!

If you enjoyed our mussels in Thai Panang sauce recipe, please give this recipe a star rating and comment if you loved the flavours of this fish dish! Check out our recipe page for more delicious dishes like this and subscribe for new recipes and posts. Always stay connected and follow us on Instagram and Facebook!

Mae Jum Thai Mussels in Panang sauce Recipe

Mussels in Thai Panang Sauce

This dish will leave you asking for more! A subtle spice with zesty and salty flavours!
4.41 from 5 votes
Print Pin Rate
Course: Appetizer, curry, dinner, lunch, Main Course, Soup
Cuisine: Thai
Keyword: Kaffir Lime Leaves, Mussels, panang, Samphire, Seafood, Thai Panang Curry Recipes
Thai Curry Paste: Panang
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 2
Calories: 483kcal


  • 1 kg Fresh Mussels
  • 1 tbsp Mae Jum Thai Panang Curry Paste
  • 200 ml Coconut Milk
  • 60 g Samphire
  • 1 tsp Fish Sauce
  • 1 tsp Palm Sugar
  • 1 Large Red Chilli Pepper
  • 1 tsp Coconut Oil
  • 3 Kaffir Lime Leaves



  • Clean the mussels by removing the byssal threads or 'beard' from the mussels, scrape any barnacle off using the back of a knife and then use a colander to rinse the mussels under fresh running cold water
  • Finely chop kaffir lime leaves

Cooking Method

  • In a wok, fry Panang curry paste in coconut oil on medium heat for 2 minutes.
  • Add coconut milk, fish sauce and palm sugar, blend well and bring to a light simmer for 5 minutes
  • Add samphire and mussels to the wok, cover with a lid and leave to steam for 4-5 minutes or until all mussels have opened.
  • Turn off heat, and gently stir in a kaffir lime leaves
  • Serve in a large bowl, sprinkle red chilli slices on top and enjoy on its own or with bread!


Nutrition Facts
Mussels in Thai Panang Sauce
Amount Per Serving
Calories 483 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 24g150%
Cholesterol 71mg24%
Sodium 986mg43%
Potassium 1160mg33%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 6g7%
Protein 33g66%
Vitamin A 623IU12%
Vitamin C 56mg68%
Calcium 87mg9%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.

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