Prep 15 mins
Cooking 60 mins
Serves 6 - 8 as a starter or 4 as a main

It’s always time for Mussels. Winter or Summer, this is a recipe that will impress your lunch or dinner guests. I make Mussels in all kinds of ways. The go-to recipe is usually a creamy base punctuated with white wine. But some occasions call for a little out of the box thinking, which is easy when using Cape Herb & Spice products. So this time around I made my Mussels with a delicious tomato base using Cape Herb & Spice Thai 7 Spice. Wow! The result was perfectly made Mussels which I served as a main along with homemade bread. You can also serve this as a starter just with a smaller portion. Give this recipe a try and see if you won’t keep going back to it for years to come. 


  • 1kg whole mussels – uncooked and cleaned
  • 2 tins diced tomatoes
  • 2 Tbsps olive oil (or butter)
  • 1 cup coconut milk
  • 1 large finely chopped onion
  • ½ cup chopped spring onion
  • ½ cup fresh chopped fennel
  • ¾ cup fresh chopped coriander
  • 1 cup fresh basil leaves
  • 2 tsps. Cape Herb & Spice THAI 7-SPICE
  • 2 Tbsps grated ginger
  • 2 tsps crushed garlic
  • 1 tsp curry paste
  • 1 ½ tsp Thai red curry paste
  • Salt & pepper


On medium heat, sauté the onion and spring onion in olive oil for 3 minutes until soft. Add the garlic, grated ginger, curry paste and Thai red curry paste. Stir together until combined. Add the fennel and coriander and stir in. Then add in the diced tomatoes, salt, pepper and Cape Herb & Spice Thai 7 Spice. Cook covered for 4 minutes or so until the mix is well combined.

Then transfer the sauce into a blender and combine until the sauce is smooth and slightly runny. Add a bit of water if it is too thick. Pour the sauce back into the pot, add the cream and stir together on medium heat. Taste and add more seasoning to your preference.

Add in the Mussels and cook covered for 8 minutes or so. Remove from the stove, add in the bay leaves and stir them in. Allow the mussels to sit in the sauce for 15 minutes before serving.


Recipe concept & photography by Ichumile Mpumlwana 

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