Ingredients Jump to Instructions ↓

  1. 3 teaspoons 15ml Mussels (large)

  2. 1 cup 237ml Water

  3. 1/2 teaspoon 2 1/2ml Baby dried red chiles

  4. 15 Ghee

  5. 1 tablespoon 15ml Grated fresh ginger

  6. 2 Garlic - crushed

  7. 1 tablespoon 15ml Chopped fresh lemon grass

  8. 2 Green shallots - chopped

  9. 340 Coconut milk

  10. 1 tablespoon 15ml Fish sauce

  11. 1 tablespoon 15ml Brown sugar

  12. 150 Baby mushrooms - sliced

  13. 2 teaspoons 10ml Plain flour

  14. 1 tablespoon 15ml Water - extra

  15. 1 tablespoon 15ml Chopped fresh basil

Instructions Jump to Ingredients ↑

  1. The photo of this recipe looks wonderful too. Whole shelled mussels in a white "curry" sauce along with slices of button mushrooms and other goodies. The curry isn't what we would normally think of as a curry-- there isn't any curry powder called for (though it would probably be good).

  2. Scrub mussels under cold running water; remove beards. Combine mussels and water in large saucepan, cover, bring to boil, reduce heat, simmer for 2 minutes, stirring occasionally. Drain mussels, remove and discard shells; reserve mussels.

  3. Place chiles in small bowl, cover with boiling water, let stand for 10 minutes; drain and chop chiles. Heat ghee in medium frying pan, add chiles, ginger, garlic, lemon grass and shallots, stir over medium heat for about 2 minutes or until shallots are soft.

  4. Stir in coconut milk, sauce and sugar, bring to boil, reduce heat, simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium heat for 1 minute. Blend flour with extra water, stir into mushroom mixture, stir over high heat until sauce boils and thickens.

  5. Stir in mussels and basil, stir over medium heat until heated through.

  6. NOTE: Recipe is best made just before serving. This recipe is not suitable to freeze or microwave.

  7. From "Easy Curry Cookery", edited by Maryanne Blacker, The Australian Women's Weekly Home Library Division, 1991. ISBN 0-949892-76-9.


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