Mussels in Red Curry Sauce

Mussels in Red Curry Sauce


For 2–3 servings:

1kg fresh (live) mussels
1 Tbsp canola or other oil
1 small onion, chopped
2 cloves garlic, crushed, peeled and chopped
1cm piece fresh ginger, peeled and chopped
1 medium carrot, finely diced
1 red pepper, finely diced
1 Tbsp red curry paste
4 kaffir lime leaves (optional)
1 stalk lemon grass, bruised (optional)
3/4 cup coconut cream
2 Tbsp fish sauce
1/2 tsp each sugar and salt
chopped fresh coriander to garnish

Fresh (live) mussels must be about the best value for money seafood around. Better still, as well as being delicious, they also high levels of all sorts of vitamins and minerals, including iron, and like most seafood, are low in fat.

Pull off and discard the beards from the mussels. Heat the oil in a large pot with a tight-fitting lid. Add the onion and garlic and cook, stirring frequently, until the onion is soft, then add the ginger, carrot and red pepper. Cook until the red pepper has softened, then add the curry paste and cook, stirring constantly, for a further 1–2 minutes.

Stir in the lime leaves and lemon grass if using, then the coconut cream. Bring the mixture to a rapid boil and add the mussels. Cover the pot with the lid and cook for about 5–6 minutes, stirring once or twice.

Stir in the fish sauce, sugar and salt. Divide the mussels between the serving bowls, discarding any that have not opened, then divide the sauce evenly between the bowls.

Garnish with the chopped coriander and serve immediately, with steamed rice or crusty bread to mop up the sauce.

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