Thai Red Curry Mussels
Jack Munn
2
10 minutes
15 minutes
Asian
Seafood
These mussels in spicy red curry sauce are such a unique way to eat them but so tasty if you don’t mind a bit of spice.
Ingredients
- 1kg live mussels
- 1tbsp vegetable oil
- 2 shallots, finely diced
- 1 thumb ginger, minced
- 2 garlic cloves, minced
- 60g Thai red curry paste
- 200ml coconut milk
- juice of 1 lime
- coriander to garnish
Directions
- In a large pot, fry off the shallots and ginger for 3 minutes, then add the garlic and curry paste. Fry this all together for another minute, then add the coconut milk, lime juice and 2 tbsp of water. Let simmer for 5 minutes over a low heat.
- Rinse the mussels under running water and clean off any barnacles. Throw away any that are broken.
- Add the mussels to the pot and gently mix into the sauce. Cover the pot and carry on simmering for 4 minutes. All the mussels should have opened. Throw away any that haven’t. Sprinkle over chopped coriander and serve with fresh crusty bread to soak up all the sauce.
