Prep time:
10 min
Cook time:
20 min

Our brand ambassador Daniel Vanson does it again with this stellar recipe. This recipe is a treat for all the senses, thanks to the bright colours and flavours of chilli and cilantro. It is sure to curry favour with all our seafood lovers.


  • 2 lbs of mussels
  • 2 Tbsp oil or butter
  • 3 red chillies
  • 1/2 cup chopped cilantro
  • 4 cloves of garlic
  • 1 red onion
  • 1 tsp of ginger
  • 2 Tbsp fresh curry leaves
  • 3 Tbsp tandoori (or other curry) paste
  • 2 cups coconut milk
  • 1 lime


  1. Set your burners to medium and let the grill and cast iron roaster preheat. Clean your mussels and throw away any broken or open shells. Slice your onion, garlic, ginger, and two of your chillies. Optionally, chop your cilantro stalks.
  2. Add your butter or oil to the roaster, along with your onions and one whole chilli. Once the onions have begun to sweat and soften, add your garlic, ginger and the chopped chilli. Let that cook for several minutes.
  3. Add your fresh curry leaves and cilantro stalks (if desired) and cook for two more minutes.
  4. Add your curry paste and mix well. Pour in your coconut milk and stir to produce a creamy sauce. Bring to a slow boil, and then add your mussels. Add the lid so that they steam.
  5. After four minutes, remove the lid and add your chopped cilantro leaves. Give a stir, and confirm that the mussels have all opened. Remove the roaster from the grill, and pour on your fresh lime juice and more fresh cilantro. Serve with garlic naan bread.



Recipe by Daniel Vanson @acanadianscooking