Mussels with a Thai Green Coconut & Lemongrass Sauce


Time: 10Difficulty: Easy/moderateServings: 2

1kg Leeuwin Coast mussels

3 tbsp Thai green curry paste

400ml coconut milk

1 stalk lemongrass, bruised

2 kaffir lime leaves

2 tbsp ginger, finely chopped

30g palm or brown sugar

Juice of 2 limes

Handful of coriander leaves

Steamed jasmine rice, crusty bread and butter, or hot chips and aioli to serve

  1. Clean mussels under fresh running water. If required, remove the beard by pulling firmly but gently down towards the pointy end of the mussel.
  2. To make your sauce, gently sauté curry paste in a small saucepan until fragrant, then add coconut milk, ginger, lime leaves and lemongrass. Simmer for 10 minutes until flavours have combined, add sugar and lime juice to taste.
  3. Place a large saucepan or wok with a tight-fitting lid on high heat. When hot, add your mussels and pour over your green curry sauce. Place the lid on immediately to hold in the steam. Give your pot a gentle shake or toss and allow to cook for one minute.
  4. When mussels are open, transfer them to a bowl ready to serve. If desired, strain the sauce and simmer for a further 1-2 minutes to reduce, then pour back over mussels.
  5. Serve with steamed jasmine rice, crusty bread and butter, or hot chips and aioli.