Thai Red Curry Mussels
This recipe for Thai red curry mussels is a great new way to serve fresh mussels. It's a really easy dish to make, is ready in just 30 minutes and is under 300 calories. AND it is still packed with flavour with a little chili kick.
- 2 kg mussels fresh mussels are ideal, but can be substituted with Triton Mussels in vinegar for an app.
- 3 spring onions, finely chopped
- 2 kaffir lim leaves, torn in half
- 2-4 tbsp Thai red curry paste
- 400 ml coconut milk
- 2 tbsp fish sauce
- 1 lime, juiced
- 1 red chilli, finely sliced
- 1/4 bunch Thai basil, leaved picked (optional)
- STEP 1Clean the mussels by scrubbing them and pulling off any beards. Throw away any mussels that don’t close during the cleaning process or when tapped on the sink, these are dead.STEP 2Heat a little oil in a large pan, add the spring onions and cook for a minute, then add the lime leaves and red curry paste and cook for a minute. Add the coconut milk and bring to a simmer, cook for 2-3 minutes, tip in the mussels and put on a lid.STEP 3Cook for 3-5 minutes more, shaking the pan to help the mussels open. Once they are open add the fish sauce, lime juice, chilli and basil and shake the pan. Serve in deep bowls with some steamed rice on the side, once you’ve eaten the mussels tip any remaining sauce onto the rice.