Steamed Mussels with Thai Spices

Steamed Mussels with Thai Spices

Ingredients (serves 2)
– 750g Mussels, scrubbed and de-bearded
– 2tbls fresh Lime juice
– 125g Coconut Milk
– 2tbls White Wine
– 1½ tsp Red Curry Paste
– ¼ tsp Garlic, finely grated
– 1tsp Thai Fish Sauce
– 1tsp Caster Sugar
– ½ mild Red Chilli, de-seeded and sliced
– 2tbls Coriander, chopped (or coriander cress)
Method
Combine lime juice, coconut milk, white wine, curry paste, garlic, fi sh sauce and sugar in a large saucepan.
Stir to dissolve sugar and curry paste then bring to a boil for two minutes.
Throw in the mussels, cover with a tight fitting lid and cook, stirring from time to time until the mussels are all opened (around 4-5 minutes).
Remove the pan from the heat and divide the mussels and their broth between two warm serving bowls.
Scatter with the coriander and chilli, serve immediately.

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