These Thai-style mussels make a delicious change from the usual garlic butter. Cooked in a broth of coconut milk, chilli and curry paste, this simple seafood is a quick and easy family-style dish that everyone can get stuck into. Serve with crispy fried chips or chunks of crusty bread for soaking up the juices.
- 2kg fresh mussels in shell
- 1tbsp sunflower oil
- 2 shallots, peeled and finely chopped
- 400ml can coconut milk
- 2 level tbsp Thai green curry paste
- 1 red chilli, deseeded and sliced
- 2 lime leaves
- 1 stick lemon grass, cut into strips
Scrub the mussels well and remove any beards. Discard any that are open and that do notclose when the shells. For you are gently tapped.
Heat oil in a large pan, then add the shallots and cook for a few mins over a medium heat, until the shallots have softened but have not coloured. Pour in the coconut milk, then add the Thai green curry paste, chilli, lime leaves and lemon grass. Simmer the mixture for 2-3 mins, then add the mussels to the pan. Cover the pan with a lid, or with foil, and shake the pan occasionally for about 5 mins, or until the mussels have opened.
Serve the mussels immediately, discarding any that haven’t opened. Spoon the juices in the pan over them.
The beard of a mussel is a cluster of thin brown threads that stick out between the two shells.