Thai Green Curry Mussels
Mussels are quick to prepare, healthy, sustainable, and a breeze to turn midweek dinners into something special.
2 teaspoons peanut or olive oil
2 cloves garlic, crushed
2 spring onions, thinly sliced
Zest and juice of 1 lime
1-2 teaspoons Thai green curry paste
1/4 cup coconut milk
1 tablespoon brown sugar
2 teaspoons fish sauce
2kg mussels, scrubbed and debearded
Handful coriander leaves
1. Heat oil in a wok or large saucepan over medium-high heat. Add garlic, spring onions, lime zest and curry paste; cook until fragrant and the paste is sizzling. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.
2. Add mussels, return to a simmer, cover and cook for 5 minutes, until the mussels open. Discard any that do not open.
3. Serve the mussels over rice or with crusty bread to mop up the delicious juices. Garnish with coriander.
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