Red Thai spicy mussels
- February 2012
- for 2 people
- Ready in 20 minutes
This clever recipe uses time-saving curry paste and to make midweek cooking a cinch. PLUS it’s ready in just 20 minutes.
- 750g fresh mussels
- 1 tbsp groundnut oil
- 100g ready diced onions (from most supermarkets)
- 40g Thai Taste Red Curry Paste
- Handful of fresh coriander, leaves picked, stalks finely chopped
- 165ml coconut milk
- Juice of 1 lime, 1 red chilli, deseeded and sliced into strips, and crusty bread to serve
- Rinse the mussels in cold water to remove any grit, scrub to remove any barnacles, then remove their beards. Discard any cracked mussels and any open mussels that don’t close when tapped with the back of a knife.
- Heat the oil in a large wok over a medium heat and fry the onions for 5 minutes until softened. Add the curry paste and coriander stalks and fry for a further minute. Pour in the coconut milk and simmer gently for 2 minutes.
- Add the mussels to the wok and gently mix in the sauce. Cover and cook for 2-4 minutes until all the shells have opened (discard any closed ones). Remove the lid, squeeze over the lime juice, then scatter over the coriander leaves and chilli. Serve from the wok with crusty bread.
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