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