Wild mussels in curry, coconut and lime

curried coconut mussels in a blue bowl plate with rice and fresh coriander leaves on top

cremneblad

Mussels with coconut curry sauce has lovely Thai flavors of curry, coconut, lime and coriander which pairs nicely with the fresh cooked mussels.

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Prep Time 15

Cook Time 30

Course Main Course

Cuisine Chinese

Servings 6

Ingredients

2 kg Mussels
500 ml Coconut cream
3 clove garlic finely chopped
1 tablespoon curry paste green
1 Lime juice
a dash Thai fish sauce
Coriander (Cilantro) roughly chopped

Instructions

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.

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