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Thai green curry mussels

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    Source: uktv.co.ukReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3-4 small Thai green chillies

    2. 3 cm piece galangal , chopped

    3. 1-2 sticks lemongrass , chopped

    4. 2 cloves garlic

    5. 2 tbsp finely chopped shallots

    6. 1 tsp Thai shrimp paste

    7. 3 coriander , roots and stalks, leaves reserved for garnish

    8. 2 tsp fish sauce pinch freshly ground black peppercorns

    9. 1 lime , juice only

    10. 1 kg mussels , cleaned, de-bearded and rinsed

    11. 400 g coconut milk

    12. 1 tbsp grated palm sugar

    13. 2 kaffir lime leaves , or 2 tsp lime zest

    14. 2 tbsp shredded basil , leaves

    Instructions Jump to Ingredients ↑

    1. Thai green curry mussels Method 1. For the green curry paste: place all of the curry paste ingredients into a food processor and blend until very smooth.

    2. For the mussels: check for dead mussels by tapping them firmly on the work surface – discard if they do not close.

    3. Heat the vegetable oil in a large, deep pan and fry three tablespoons of the curry paste for 1-2 minutes, or until aromatic. Add the mussels, stirring to coat in the curry paste, then add the coconut milk, palm sugar and lime leaves. Cover the pan with a lid and cook for 2-3 minutes, or until the mussels have opened (discard any that remain shut).

    4. Stir in the basil and reserved coriander leaves and toss the mussels to ensure that they are well-coated in the curry mixture. Serve the mussels in shallow bowls.

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