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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
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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!


Calories: 483kcal | Carbohydrates: 19g | Protein: 33g | Fat: 32g | Saturated Fat: 24g | Cholesterol: 71mg | Sodium: 986mg | Potassium: 1160mg | Fiber: 3g | Sugar: 6g | Vitamin A: 623IU | Vitamin C: 56mg | Calcium: 87mg | Iron: 12mg