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[av_heading heading=’Thai Mussels’ tag=’h1′ style=’blockquote modern-quote’ size=’40’ subheading_active=” subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#ffffff’ custom_class=”]
on a bed of fettuccine and gremolata
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It only takes a few minutes for mussels to open once you add them to the Thai curry sauce. In other words, you can be sitting down to this delicious seafood dish in less than 20 minutes!
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- 2.25kg fresh mussels, scrubbed and debearded
- 80ml fresh lime juice
- 1 (400g) tin coconut milk
- 80ml dry white wine
- 1 1/2 tablespoons Thai red curry paste
- 1 1/2 tablespoons minced garlic
- 1 tablespoon fish sauce
- 1 tablespoon caster sugar
- 90g chopped fresh coriander
Serves: 6
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Prep: 5min › Cook: 10min › Ready in: 15min
- In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to the boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with coriander.
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