Mussels in spicy red curry sauce

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.

1 tbsp vegetable oil

1kg pack of fresh mussels

2 shallots, finely diced

1 thumb ginger, minced

2 garlic cloves, minced

60g Thai red curry paste

200ml coconut milk

Juice of 1 lime

Chopped Coriander for garnish

Method

Step 1

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.

Step 2

Rinse off the mussels under running water and clean off any barnacles. Throw away any that are broken.

Step 3

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.

Ingredients

1 tbsp vegetable oil

1kg pack of fresh mussels

2 shallots, finely diced

1 thumb ginger, minced

2 garlic cloves, minced

60g Thai red curry paste

200ml coconut milk

Juice of 1 lime

Chopped Coriander for garnish