Red Coconut Curry Mussels

Mussels | 29th April 2020 | By

This gorgeous Autumn coloured dish is perfect for the cooler weather days which are creeping up on us! Enjoy these Thai coconut curry flavours in a big bowl over some rice. Yum!

Red Coconut Curry Mussels
  1. 1.5 - 2kg black mussels
  2. 1 Tbsp olive oil
  3. 1 large onion (finely diced)
  4. 4 garlic cloves (minced)
  5. 2 Tbsp fresh ginger (grated)
  6. 1 Tin coconut milk
  7. 1 Tin coconut cream
  8. 100g red curry paste
  9. Coriander to garnish
  1. De-beard the mussels
  2. In a large skillet pan with a lid, heat the olive oil on medium high.
  3. When the olive oil is hot, add the onion and sauté for about 8 minutes.
  4. Add the garlic and ginger and sauté for 1 minute, being careful not to burn.
  5. Using a whisk to gently stir, add the red curry paste, coconut milk and coconut cream and bring to a gentle boil.
  6. Add the mussels to the curry sauce.
  7. Place the lid on the skillet and allow the curry to gently boil and the mussels to steam for 10 minutes until done.
  1. Enjoy your saucy red coconut curry in a bowl with rice.
The Fish Wife



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