Recipe for Mussels – there is just something about the flavours of green Thai curry that matches the sweet mussel flesh perfectly, making a fragrant and satisfying dish.

2 kg fresh mussels, prepared as described above
6 shallots/baby onions, finely chopped
30g butter
2 Tbsp sunflower or canola oil
2 Tbsp Thai green curry paste
stick of lemongrass
2 tsp fish sauce
1 x 410g tin of light coconut milk
1 fresh green chille, chopped (optional)

How to
Heat the butter and oil in your largest pot. Add the shallots and gently saute until translucent.

Stir in the curry paste, fish sauce and coconut milk and add the lemongrass.

Stir until starting to bubble. Add the mussels, simmer over low heat with the lid on for about 5 minutes, until all the shells are open.

Serve garnished with the chopped fresh chilli on jasmine rice to soak up the delicious broth.

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