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Thai Mussels
A different way to enjoy mussels, packed with Asian flavours.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 15 mins
Ingredients
Curry Paste
3 fat cloves garlic
2 Tbsp (30 ml) grated ginger
a bunch of spring onions, roughly chopped
3 lemongrass stalks, roughly chopped
3 dried kaffir lime leaves
1 Tbsp (15 ml) chilli paste or 2 chopped red chillies
a handful of coriander leaves
2 tsp (10 ml) brown sugar or palm sugar
2 Tbsp (30 ml) vegetable oil
2 Tbsp (30 ml) fish sauce
Mussels
1 tin (400 ml) coconut milk
juice of 1 small lime
+- 800 g thawed, frozen, half-shell local mussels or 1 kg cleaned fresh mussels
handful of coriander leaves, roughly chopped
3 Tbsp (45 ml) chopped mint leaves (optional)
extra fish sauce for seasoning
Method
Curry Paste
Place all of the ingredients for the paste into a food processor and blitz to achieve a chunky paste.
Mussels
Heat the paste in a large frying pan or wok for 5 minutes or until fragrant. Add the coconut milk and heat through until simmering. Add the lime and mussels and cook covered for + – 8 minutes (if using fresh mussels, they should open once cooked, if they haven’t opened within 10 minutes, discard them).
Add the coriander and the mint. Season to taste with more fish sauce if needed.
Serve immediately in heated bowls or mini skillet pans with garlic bruschetta to mop up the delicious sauce.
