Green Curry Golden Beach Mussels

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Enjoy mussels cooked in a light beer with a refreshingly hoppy bite.

Golden Beach Pale Ale is a perfect beer for this dish, best enjoyed with some crusty bread to soak up those beer-infused juices and a pint of our hoppy session ale to wash it down.

Serves: 3-4 | Prep time: 15 mins | Cook time: 15 mins


  • 5 lbs fresh cultured mussels
  • ¼ cup butter
  • 2 tomatoes, diced
  • 2 clove garlic, minced
  • 3 tsp fresh ginger, minced
  • 1 ¼ cup coconut milk
  • 1 can Sawdust City Golden Beach Pale Ale
  • 3 tsp green curry paste
  • ⅓ cup cilantro, chopped
  • 4 dried kaffir lime leaves
  • ¼ cup lemon grass, chopped
  • 1 tsp salt


  1. Rinse fresh mussels in tap water.
  2. Over medium heat, melt butter in large, heavy-bottomed pot. Add tomatoes, garlic, and ginger and sauté for 2 minutes. Add Sawdust City Golden Beach Pale Ale, coconut milk, green curry paste, cilantro, kaffir leaves, lemon grass, and salt. Simmer for 10 minutes to blend flavours.
  3. Add mussels, cover and cook about 5 minutes until mussels open. Discard any that do not open.
  4. Remove kaffir leaves, pour into a large bowl and garnish with added cilantro. Serve immediately with crusty bread.
  5. Enjoy!


Recipe by Linda.