Red Thai spicy mussels

Name: Red Thai spicy mussels
Yield: for 2 people
Cuisine: Thai recipes
Ingredients: 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

Easy
February 2012

Easy
February 2012

Test kitchen approved

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.

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Ingredients

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

Method

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.