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Mussels in Korma Sauce

  • 2servings
  • 40minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, C, E, P
MineralsChromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg fresh black mussels, bearded and cleaned

  2. 200g sweet potato, peeled and finely chopped

  3. 50g mange-tout peas

  4. 1/2 onion, finely diced

  5. 1 tablespoon crushed garlic

  6. 1 1/2 tablespoons of Patak's korma curry paste

  7. 1 (400ml) tin coconut cream

  8. 4 tablesoons rapeseed oil

  9. 1/2 lime

Instructions Jump to Ingredients ↑

  1. Rinse mussels under cold water, drain and let dry.

  2. In a pot, heat oil and add chopped onions and garlic; sauté for approximately 2 minutes.

  3. Stir in sweet potatoes and saute for 3-4 minutes.

  4. Add curry paste and sauté for a further 2 minutes. Stir in coconut cream.

  5. Add mussels to pot. Simmer for 2-3 minutes.

  6. Stir in mange-tout, simmer for an additional 2-3 minutes or until mussels have opened.

  7. Squeeze over lime juice and serve.

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