1kg fresh mussels
Green curry paste. As little or as much as you like.
1tbsp or more of coconut oil
1 can coconut cream
3 spring onions chopped
A good handful of bean sprouts
1 lime or lemon
I’ve chosen this recipe because you can vary the amount to suit your taste or ingredients.
Me personally, I love to load it and go large with flavour, but not everybody likes it the same so adjust the curry paste to your taste.
I like to make my own paste but the store bought ones work and make life easier.
Start with your mussels. In a clean sink with a bowl you sort through them removing any beards and discarding any dead or damaged mussels.
On a medium heat sauté your curry paste in coconut oil. Let it catch just a little before adding the coconut cream. Let it come to a simmer while you gently stir from the bottom making sure you pick up all the bits that caught.
After about 3-5 minutes turn the heat up let the sauce come to a boil and add the mussels
Place a lid on the pot and let the mussels steam open. Give the pan a gentle shake here and there to allow the unopened mussels sink to the bottom. After about 1-2 minutes the mussels should be cooked.
Stir through the bean sprouts, chopped spring onions and coriander. Squeeze the lime juice over the dish to finish.
This is really good served with rice or bread. Personally, I like to use Roti.
Also good with a pale ale on the side.