Thai curry mussels

Recipe by: Alex Wood

INGREDIENTS

• 1kg Victorian mussels
• 3 tbsp Thai curry paste (green or red)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 270mL coconut cream
• 1-3 tsp fish sauce
• 4 kaffir lime leaves (optional)
• Coriander & chilli to garnish

METHOD

1. Add 2 tbsp oil to a pot with lid (large enough to hold the mussels).
2. Cook ginger and garlic until fragrant, 30 seconds.
3. Add Thai curry paste and cook for a further 30 seconds, until oil has split from the paste.
4. Stir in all coconut cream, and add optional kaffir lime leaves.
5. Thin with 250mL water, and season to taste with fish sauce.
6. Add mussels directly to pot and stir through. Add the lid and cook until the mussels begin to open.
7. Serve and top with garnishes. Best served with bread and a side of vegetables (e.g. sautéed snow peas, crunchy Asian slaw).