One pot mussel wonder- win £50 Le Creuset voucher

When McArthurGlen/Le Creuset invited me to take part in their Cast Iron Challenge, I could think of no finer dish than the one pot mussel wonder from my book. Those cast iron pots are just the thing for a dish which requires both the slow, gentle burnishing of spiced onions and also the hot, fast heat needed to make a meshful of clamped bivalves bloom.
The secret to this recipe is to slowly brown the onion mixture over a low heat for a good half an hour and also to reduce the cider until it practically evaporates. With lashings of coconut and lime, I’ve updated the ingredients for SS13 with a version that truly is the antidote to this crazy, rainy, windy so-called summer we’re in the throes of.

If you like the sound of this, please vote for my recipe on twitter or clicking here (using @gastrogeek @McArthurGlenUK #LeCreuset #CastIronChallenge) , to be in with a chance to win yourself a Le Creuset voucher worth £50.

One pot mussel wonder


1 kg mussels

40g butter plus a splash of olive oil

1 tsp. mustard seeds

1 tsp. cumin seeds

15-20 curry leaves

2 onions (about 225g) finely chopped

3 bay leaves

6-8 cloves of garlic, minced

1 tsp. chilli powder

1 tsp. curry powder

1/2 tsp. turmeric

1 tsp. salt

1-2 dried red chillies

1 tsp. sugar

1 tsp. tamarind paste

200g wholegrain/brown basmati rice

300ml dry cider

400ml coconut milk

200ml vegetable stock

150g frozen peas

fresh coriander and lime wedges to serve


  • check over the mussels, ripping out any beards, chucking away any that are broken, or that refuse to close despite being given a good tap against a hard surface. Stick the rest in a colander and wash under cold running water for a couple of minutes.
  • Melt the butter over a medium heat and add the olive oil to prevent burning. Once it’s hot add the curry leaves, mustard and cumin seeds and allow to spit and crackle. Add the onion, bay leaves, garlic, chilli powder, curry powder, turmeric, salt and dried chillies and reduce to a very low heat. Allow to slowly brown and caramelise for a good half an hour or so.
  • Add the rice and stir for a couple of minutes. Glug in the cider and tamarind paste and turn the heat up to reduce until almost completely evaporated. Add the coconut milk, stock and sugar. Cover, reduce the heat and simmer until the rice is almost cooked through (this took about 25 minutes, but it depends on your rice).
  • Remove the lid and add the peas and mussels. Turn the heat up fairly high and put the lid on. After about 10 minutes they should all have opened (discard any that haven’t).
  • Ladel the rice into warm soup bowls, pile the mussels on top, squeeze with plenty of lime juice and strew with the coriander.


  1. Delicious idea and I adore mussels and curry seems like a match made in heaven

  2. This looks delicious and pretty easy! Cheers!

    • gastrogeek

      it is so easy, and you can use this combo of spices for pretty much any fish dish. Great blog by the way 🙂

  3. mussels are one of my favorite things to cook, there are so may ways to prepare them. I will have to add this recipe to my list of mussel recipes, it looks wonderful.

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