Green curry mussels
INGREDIENTS
SERVES
4
METHOD
2 kg mussels
8 cloves garlic, thinly sliced
1 tbsp sunflower oil
2 tbsp green curry paste
6 dl coconut milk
12 lime leaves
2 tbsp fresh ginger, grated
2 stalks lemongrass, thinly sliced
1 lemon, juice and zest
1 lime, juice and zest
Half a pot coriander, chopped
Scrub, wash, rinse and debeard the mussels. Fry the garlic in a little sunflower oil, add the green curry paste and stir fry for 2 minutes. Add the coconut milk, lime leaves, ginger, lemon grass, lime and lemon juice and zest. Boil for 15 minutes.
Place the mussels in the pan and cover. Boil at a high heat for 8 minutes. Shake the pan to ensure that all the mussels are thoroughly heated. Discard any shells that are not open. Top with a little coriander and serve with lemon aioli and focaccia.