Thai Red Curry Mussels
Jack Munn
Category
Seafood
Cuisine
Asian
Author:
Jack Munn
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
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.
