Fresh mussels with chilli and coconut
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Ingredients
1kg fresh tightly closed mussels
2 tbsp sunflower oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 small red chilli, seeded and finely chopped
1 tbsp Thai green curry paste
150ml fish stock
150ml coconut milk
sea saltÂ
black pepper
squeeze of lemon juice
1 tbsp coriander leaves, roughly torn
Method
Prepare, clean and de-beard the mussels in the usual way. It is essential that they are all absolutely fresh and tightly closed. Once the mussels are ready to cook, set to one side.
Heat oil in a deep saucepan and add onion, garlic and chilli. Cook gently until softened.
Stir in Thai green curry paste. Cook for another minute.
Add fish stock and bring to bubbling. Simmer for a few minutes.
Add cleaned mussels, cover with a lid and simmer until all shells have opened. Stir once or twice during cooking. Pick out and discard any mussels that do not open.
Stir in coconut milk and bring back to bubbling for a minute. Season and add lemon juice and coriander.
Ladle mussels and their sauce into warmed bowls and serve with Jasmine rice.
This recipe is from The Creators by Dianne Curtin.
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