So this season: Our focus is on MUSSELS we will feature a few good recipes to use with this wonderful Mollusc. We are starting with a warming curried mussel dish proper tasty fast food.
These mussels take on the flavors of the broth which is spiked with lemongrass, pungent red chilies, and makrut lime leaves leaving them with a distinct Thai flavor.
The mussels themselves infuse the broth with a light salty brine that cuts through the richness of the coconut milk. This recipe will feed four people happily or make an excellent appetizer for a group.
Serve with beer and crusty bread.
Ingredients:
1kg mussels
1 tablespoon vegetable oil
1 medium brown onion, chopped
1 Thai chilli, finely chopped
1 tablespoon fresh ginger, minced
1 1/2 tablespoons curry powder
120ml chicken stock
400ml coconut milk
Pinch of sea salt
1 stalk of lemongrass, chopped into 4 pieces and smashed
3 kaffir lime leaves
Chopped coriander, for garnish
Lime wedges, for garnish
recipe:
Soak the raw mussels in cold water.
Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead.
Sauté the onions, chiles, ginger, curry powder:
Heat the oil in a pot (large enough to hold all of the mussels) on medium high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.
Add the chilies, ginger, and curry powder and stir for a minute until fragrant.
Add the broth and reduce:
Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and makrut lime leaves if using and bring to a boil.
Add the mussels:
Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6 to 7 minutes until the mussels open.
Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it's good to eat or not, toss it.)
Spoon mussels into bowls and pour over with broth. Garnish with chopped coriander and juice from lime wedges.
If you try this recipe make sure to share your plate and tag us @Fishmongersfr on Instagram!
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