THAI GREEN CURRY MUSSELS
- Richard Rodriguez
- Dec 13, 2021
- 2 min read
Updated: Dec 28, 2021
Prep Time 5 minutes - Total Times 25 minutes - Serves 2
If like me you are a massive fan of mussels you need to try this recipe. Beautiful creamy spicy coconut broth, full of flavour giving your mussels a Thai twist.
(You will also find this recipe on page 62 of my book Richard’s Family Favourites click here)
Ingredients
2 shallots, finely chopped.
1 tbsp of minced ginger-garlic (from a jar).
1 lemongrass, sliced in half.
1 tin of coconut milk.
1 tsp of caster sugar.
1 tbsp soy sauce.
1 bag of fresh mussels cleaned.
Fresh coriander.
Fresh limes.
Birdseye chillies (optional).
2 tbsps of Thai Green Curry Paste.
Method
In a large pan/pot over a low to medium heat add a splash oil then add the shallots and ginger garlic and fry till soft but without colouring. Should take around 4-6 minutes.
Next, add the curry paste and cookout for a couple of minutes. Followed by the lemongrass, the mussels and give it a good mix.
Now add the tin of coconut milk, the sugar and the soy sauce, give it a good mix and turn up the heat. Cover with a lid and allow the mussels to open.
Once the mussels are open (discard any that haven’t) you are ready to eat. Sprinkle with the coriander, a squeeze of lime and if you like it hot a few sliced chillies. If you can get hold of some you can also add some freshly grated coconut.
**Important Cleaning Tips**
Please be careful when cooking with raw mussels, they MUST be alive at the time of cooking. Place the mussels in a colander and give them a good wash under cold running water. Use the back of a knife to scrape off any barnacles, give them a scrub if need be, and pull the mussels beards off. Once cleaned check the mussels are all closed. If any are open give them a tap on the shell and if they close they are alive. If they stay open, throw it in the bin as it’s dead and you don’t want to eat one.