Mussels in Thai Green Curry
1 bunch of coriander
3 cloves of garlic
3cm piece of ginger
1 stalk of lemon grass
6 spring onions
1 long green chilli
2 tbs vegetable oil
400ml can of coconut milk
¼ cup caster sugar
¼ cup fish sauce
2kg pot ready mussels
Not hard, but there is a a bit of time needed for prep.
Roughly chop half of the coriander stalks with garlic, ginger, white part of the lemon grass, three of the spring onions, and the chilli. Then process to a paste with a stick blender with a bowl attachment (or you could use a mortar & pestle if you need a workout)
Heat oil in a large saucepan over medium heat. Add the paste and cook, stirring, for three minutes until fragrant. Add two thirds of the coconut milk, sugar, and fish sauce. Retain the rest of the coconut milk for the end of the dish. Increase the heat to high and bring to the boil. Add the mussels, cover with a lid, and cook for around three minutes shaking the pan every now and then, until mussels have opened.
Add some more coconut milk if desired depending on liquid level.
Squeeze over the juice from the limes, and tear over the coriander leaves. Thinly slice the remaining spring onions, and scatter over the mussels. Serve immediately.
I ALWAYS TRY AND FIND GREEN LIP MUSSELS FIRST, AND THEY ARE SENSATIONAL IN THIS DISH. HOWEVER THE BLACK - OR BAY, MUSSELS WORK FINE.
DEPENDING ON THE CROWD, I ALSO ADD SOME SLICED BIRDSEYE CHILLI TO THE GARNISH FOR COLOUR AND FLAVOUR
“PERFECT FOR SUMMER LUNCH. THE CURRY IS VERY LIGHT, BUT FULL OF ASIAN FLOVOURS THAT COMPLIMENT MUSSELS SO WELL.