Tin Tin of course is a Belgian. He was created by cartoonist Herge who made this young adventurer an international hero, along with his dog Snowy (Milou in French). One of his first adventures was to the Congo (a Belgian territory). These slightly African flavours mean this mussel recipe is named in his honour.






Skill level

Average: 4.4 (5 votes)


  • vegetable or peanut oil
  • 1 tbsp chopped ginger
  • 1 red chilli, sliced
  • 1 clove garlic, chopped
  • 1 tsp coriander seeds
  • 1 kg mussels, cleaned and beards removed
  • 100 ml coconut cream
  • coriander, chopped

White wine and lemongrass infusion

  • 200 ml white wine
  • 1 red chilli, sliced
  • 1 stalk lemongrass, bruised
  • 1 tbsp chopped ginger
  • 1 clove garlic, chopped
  • 1 tsp coriander seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the white wine and lemongrass infusion, place all the ingredients in a saucepan and bring to the boil. Simmer for about 15 minutes until the mix is slightly reduced. Strain and reserve the liquid.

Heat the oil, ginger, chilli, garlic and coriander seeds in a heavy-based pot, covered.

Cook for one minute then add the mussels and the white wine and lemongrass infusion.

Cook for a further 2 minutes, covered, then shake to distribute heat and add the coconut cream. Cook for another few minutes, until the mussels have opened. Serve garnished with coriander.