Thai mussels
Serves 2
Easy
Prep:
Cook:
Make a punchy Thai curry broth to partner with mussels for a flavourful seafood supper for two. Ready in 30 minutes, enjoy with jasmine rice or crusty bread
Skip to ingredients
- 1 kg mussels
- 1 shallot
- 1 lemongrass stalk
- 400g coconut milk
- 3-4 tbsp Thai red curry paste
- 1 tbsp light brown soft sugaror palm sugar
- 1 lime
- few dashes of fish sauce
- 10g coriander
- 1 red chilli(optional)
- cooked jasmine riceor crusty bread, to serve
Nutrition: Per serving
- kcal577
- fat42g
- saturates30g
- carbs20g
- sugars16g
- fibre3g
- protein29g
- salt2.54g
Method
step 1
Clean and remove any beards from the mussels, discarding any that don’t open when you tap them. Finely slice the shallot and bash the lemongrass stalk a few times.
step 2
Heat a deep frying pan with a lid, or a shallow, flameproof casserole over a medium heat. Heat 1 tbsp of the coconut milk solids in the pan, and fry the shallot for a few minutes until softened. Add the curry paste and fry for another minute. Add the rest of the coconut milk and the lemongrass, and simmer gently for 5-8 mins until thickened slightly.
step 3
Tip in the mussels, cover with a lid and steam for 4-6 mins, stirring once, until the shells have opened.
step 4
Stir in the sugar, squeeze in the lime juice and splash in the fish sauce to taste. Scatter over the coriander and sliced red chilli, if using, and serve with rice or crusty bread.
