Wild mussels in curry, coconut and lime
Description
Mussels with coconut curry sauce has lovely Thai flavors of curry, coconut, lime and coriander which pairs nicely with the fresh cooked mussels.
Ingredients
- 2 kilograms mussels
- 500 milliliters coconut cream
- 3 cloves garlic (finely chopped)
- 1 tablespoon curry paste (green)
- lime juice (from 1 lime)
- thai fish sauce (a dash)
- fresh coriander (roughly chopped)
wild mussels in curry sauce recipe
Instructions
- Wild mussels in coconut curry
Clean and de-beard the mussels.- Steam the mussels in a large pot with lid on high heat until they are all just opened.
- Do not over cook. They don't need to be fully opened.
- Once cooled remove the mussel meat from the shell.
- Rinse the mussel meat in a bowl of salt water and set aside. (Wild mussels can have sand and grit in them. This method will reduce the chance of grit ending up on your plate.)
- In a saucepan fry the garlic gently in oil
- add curry paste and cook for a few minutes until fragrant.
- add coconut cream, bring to the boil and simmer for 5 minutes.
- Season with lime juice and fish sauce.
- Stir in the coriander and mussel meat.
- Serve hot with steamed medium grain rice and extra coriander on top.
Note
Gathering mussels from the beach is easy and fun. Read more about collecting seafood on my fishing for food page
wild mussels in curry