Thai Curry Mussels
Serves
4
Ingredients
- 2kg fresh blue mussels
- 6 shallots, finely chopped
- 5 cloves garlic, finely chopped
- 2cm ginger, peeled and shredded
- 2 tblspns red or green thai curry paste
- 1 cup fresh coriander chopped
- 2 tsps fresh mint
- 1 cup of coconut milk
- 1 cup water
- 1 tblspn peanut oil
- 1 tblspn fish sauce
Method
- Rinse clean the mussels and pull out the beard. In a large deep fry pan fry the garlic, ginger and shallots in peanut oil until lightly brown
- Add curry paste and cook 2-3 minutes until fragrant. Add water and bring to boil.
- Reduce to medium heat and add mussels, cover and cook for 4-5 minutes, stirring occasionally to ensure mussels are cooked evenly. Add coconut milk, fish sauce, coriander and mint
- Season with salt and pepper. Garnish with a little coriander and mint
Other Tasty Mussel Recipes
Lizzie’s Half Shell Mussels Kilpatrick
Cider, Chilli Mussels
Potato and Leek Soup with Mussels
Lizzie’s Half Shell Mussels Kilpatrick
Cider, Chilli Mussels
