Thai
Thai - Curries
Mussels Curry
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 1kg mussels, scrubbed and debearded
- • 3 tbsp green curry paste
- • 1 can (400ml) coconut milk
- • 1 tbsp fish sauce
- • 1 tsp palm sugar
- • 4 kaffir lime leaves, torn
- • 1 cup Thai basil leaves
- • 1 lime, cut into wedges
Preparation Steps
1
Phase 1
Fry the green curry paste in half the coconut milk until fragrant.
2
Phase 2
Add the remaining coconut milk, fish sauce, and palm sugar; bring to a gentle boil.
3
Phase 3
Tip in the mussels, cover, and steam for 5-6 minutes until they open.
4
Phase 4
Discard any unopened mussels, then stir in the kaffir lime leaves and Thai basil.
5
Phase 5
Serve with lime wedges and crusty bread or rice.