Green Curry Mussels
Quick easy and delicious, sure beats eating Mussels with tomato and wine. Give this one a go serving with rice or throw some cooked Quinoa or barley into the sauce before serving
Ingredients
- 100 gm onion diced
- 1 clove garlic crushed
- 1 Tablespoon ginger grated
- 40 ml vegetable oil
- 20 gm green curry paste
- 1 kg cleaned mussels
- 1 teaspoon sugar
- 20 ml fish sauce 1 Tablespoon
- 1/2 bunch coriander chopped
- 250 ml coconut milk or 1/2 stock / 1/2 coconut
- 2 tablespoons fried eshallots Asian stores
Instructions
- Choose a medium sized deep heavy pot. Heat the pot gently and add the oil, onion, garlic, ginger and green curry paste and sweat on low till translucent.
- Add the sugar , fish sauce and coconut milk and bring up to the boil. Taste (does it need more sugar or anything else?)
- Add the drained mussels and add a lid. Bring back up to the boil then take off the heat. Shake the pot occasionally till the mussels are opened.
- Sprinkle over chopped coriander & fried eschallots
Options
- Add sugar snap peas when adding the mussels
- Serve with sliced chilli