Thai red curry mussels

by | Mar 7, 2021 | Blog, Dinner, Recipe | 0 comments

Mussels are in season October to March, so there’s still time to catch them at their best. This recipe is courtesy of Olive Magazine.

Serves 4

INGREDIENTS

Mussels 2 kg

Spring onions 3, finely chopped

Kaffir lime leaves 2, torn in half

Thai red curry paste 2-4 tbsp

Coconut milk 400ml

Fish sauce 2 tbsp

Lime 1, juiced

Red chilli 1, finely sliced

Thai basil ¼ bunch, leaves picked (optional)

Basmati rice and tender stem broccoli to serve

METHOD

Clean 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.

Heat 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.

Cook 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 and tenderstem broccoli on the side; once you’ve eaten the mussels tip any remaining sauce onto the rice.

If you can’t get mussels, you can replace with prawns.

Welcome

My goal is to get you to a place where your time is spent thinking about, and doing, the things that are meaningful in your life, not worrying about your health. Reading the scientific research, identifying root causes and coming up with diet and lifestyle recommendations to address these, is only half the solution.

Visit Us

tops:health

Summertown
Unit 1
29 Grove Street
Oxford
OX2 7JT

Contact us

07899 925596

[email protected]

Open Hours

Monday-Friday: 9am - 5pm