Green Curry and White Wine Mussels.

Sunday morning. Quiet house. Shy summertime. Discreet sunshine. No chance at all to improve my tan if I go by the swimming pool today. So, instead, I dive into my cookbooks and let my eyes swim across the pages of delicious foods.

White Wine and Green Curry Mussels by

I don’t find the perfect recipe that I hoped for, but I get the inspiration that I needed to make this Sunday a special day. Special because I intend to cook an ingredient for the first time, and it’s always a small celebration for me when it happens. Today is going to be mussels, and with a sauce of my own. Lots of online recipes sound like the one I am making at home, but none of them seem to have enough density in flavors, so I create one based on what I’ve learned during these past three years of cooking experiments.

Cooking Mussels in a large pot -

The fun part was actually to start the day by sneaking out of the house while my hubby was still sleeping, and go downtown, walk across the Marché de la Libération, and go to Chez André, an old house of seafood founded in Nice in 1948. With great surprise, I bought a whole lot of mussels at a rather cheap price, and came back home with a nice and generous lunch plan. This shop is now in this new location (37 bd Joseph Garnier), but it used to be located just next to my previous apartment building a few years ago – though I never dared to buy anything to cook at home at that time. Green Curry and White Wine Mussels, this is what we treated ourselves with and it was DELICIOUS!!! 

Green Curry and White Wine Mussels by


  • About 1.5 liter of fresh Mussels
  • 30 cl of dry white wine
  • 300 ml of coconut milk
  • 3 tbsp of vegetal oil
  • 2 tbsp of green curry paste
  • 1 small yellow onion
  • 2 garlic cloves
  • 1/2 dozen basil leaves



  1. Carefully wash the mussels several times with clear water, sort out and discard the mussels that are already opened.
  2. Start preparing the sauce. Chop the onion and start frying it in a pan with 1 tbsp of oil.
  3. After 2 minutes, add the chopped garlic. Deglaze with 2 tbsp of white wine.
  4. Stir well. Add the rest of oil and combine with the green curry paste. Adjust the heat if needed. Stir everything together in the pan and develop the curry aroma till fragrant, about 2 minutes.
  5. Pour the coconut milk and finish the sauce by adding a bit more white wine, about 2 tbsp.
  6. Stop the heat and get back to the mussels.
  7. Put all the mussels in a very large pot and start the heat. After 2 minutes, when the mussels start to open up, begin stirring so that they all benefit from the higher heat from the bottom of the pot. Pour half of what’s left of the wine and stir again.
  8. After 5 to 7 minutes, add the curry sauce to the mussels and combine well.
  9. Cook for 3 more minutes then add the rest of the wine and chop the basil above the pot.
  10. Keep cooking for 5 more minutes while stirring.
  11. Stop the heat and serve immediately.

Created and Written by Sophie Rebibo-Halimi. © 2018 All Rights Reserved. 


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