Coconut and Curry Mussels
Equipment
- large pan
Ingredients
- 1 kg Mussels Cleaned and ‘beard’ removed.
- 1 Onion chopped roughly
- 2 cloves Garlic
- 1 cm fresh ginger
- 1 Lime juice and quartered
- 4 tbsp. fresh coriander torn
- 1-2 tsp green curry paste
- 100 ml white wine
- 400 ml coconut milk
- salt and pepper
- soda or brown bread To serve
Method
- Place in a bowl and add the onion, garlic, ginger, lime quartered, half the coriander, and the curry paste with the white wine. Stir to combine and dissolve the curry paste. Add the mussel to the bowl.
- Preheat a large pan on high heat, for 2 minutes until the pan is smoking hot.
- Then, add all the bowl with the mussels and curry mixture to the pan and quickly place a lid on the pan.
- Cook for 3 -5 minutes until the mussels or all opened, shaking the pan to diffuse the heat thoroughly. Once all nearly opened, add the coconut milk and bring to simmer for another 3 minutes.
- With a slotted spoon remove the mussels from the pan to serving bowls. Check the seasoning of the sauce and add extra curry or lime juice if desired.
- Serve the mussels drizzled with the curried coconut sauce.
