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Mussels in a Coconut Ginger Sauce foodhaus

For the longest time, I wasn’t really sure whether I could make a mussel dish in Cyprus – fresh mussels are impossible to find and can be intimidating to cook with. Which is why this recipe is really great for both mussel “newbies” and professionals. Unlike with fresh mussels, you don’t have to worry about scrubbing the shells, or whether or not they will open. At foodhaus, they sell the mussel meat in a pack, and you simply have to stir fry the mussel meat and pair it together with a tasty coconut ginger sauce (which incidentally would go great with other types of seafood too – like clam meat) over top basmati rice with some fresh vegetables. You can feed a crowd very easily and with flavour and with a healthy touch. In addition to sharing this recipe today, there are a couple of great updates I would like to share: (1) follow along on Instagram because foodhaus, Cypriot & Proud because we are getting ready to give away a HUGE, fantastic prize, perfect for the summer… can you guess what it is?? AND (2) the new website will be launching August 2019. I am particularly excited about the new website and will share details about that in my next post. OK, happy almost-summer!

Makes: 5 servings
Difficulty: 2/5
Time: 30 minutes


500 grams foodhaus Cooked Mussel Meat
1 tablespoon Ardo Garlic
1 tablespoon Bottega Pinot Grigio
1/3 cup foodhaus Diced Onion
1 tablespoon Premium Light Soy Sauce
1 tablespoon fish sauce*
1 teaspoon lime juice*
1 tablespoon Ardo Ginger
1/2 teaspoon brown sugar*
1 teaspoon Thai Sweet Chilli Sauce
1/4 teaspoon Ardo Red Chilli
1 can Thai Coconut Milk
3 tablespoons Minerva Sunflower Oil or Horio Organic Olive Oil
1 cup Foodsaver Basmati Rice
1 teaspoon Ardo Parsley
2 cups water*

*All ingredients available at foodhaus except those marked with an *


1. In small pot, add 2 cups of water and bring to a boil. Once boiling, add in the rice, place a lid over top the pot and simmer for 7 minutes. Then turn off the heat, and let the rice sit in the covered pot until the rice is cooked.

2. In a small bowl, mix together the soy sauce, fish sauce, lime juice, brown sugar, and red chilli sauce.

3. In a large pot over medium high heat, add vegetable or olive oil. Add the mussels, and gently stir for 3 minutes, then pour the mussels and liquid released into a bowl.

4. Add garlic, chilli, ginger and onion into the pot and stir for 2 minutes. Do not let these ingredients burn. Add the soy sauce mixture and stir for 1 minute. Add mussels back into the pot together with any liquid released and gently stir the mixture for 1 minute.

5. Add the coconut milk into the pot and gently stir all ingredients together for about 10 minutes, until the sauce reduces.

6. Serve mussel curry over rice, garnished with fresh cilantro and/or vegetables of your choice.

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