Mussels with a Thai Green Coconut & Lemongrass Sauce
INFO PANEL:
Time: 10 — Difficulty: Easy/moderate — Servings: 2
INGREDIENTS:
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
Method:
- Clean mussels under fresh running water. If required, remove the beard by pulling firmly but gently down towards the pointy end of the mussel.
- 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.
- 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.
- 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.
- Serve with steamed jasmine rice, crusty bread and butter, or hot chips and aioli.
