Mussels are a great source of protein, iron, healthy omega 3 fats and vitamins and minerals. Not everyone's cup of tea...especially my children but that just means more for me! The broth with that slight kick of heat from the curry paste, sweetness from the coconut milk, sourness from the lime and the freshness of the herbs is insanely good.
2 kg fresh mussels, beards removed and scrubbed
1 tablespoon butter or oil
1 tablespoon ginger, minced
2 cloves garlic, minced
1 shallot finely diced
1/2 cup sliced cherry tomatoes
2 tablespoons red Thai curry paste
1/3 cup white wine
1/2 can coconut milk
Juice of 1 lime
2 green onions thinly sliced
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh Thai basil
Salt & pepper to taste
1. In a large heavy pot heat the butter or oil on medium-high heat and add the shallots, ginger and garlic and sauté for 1-2 minutes then add the cherry tomatoes, curry paste and the wine. Stir to loosen up then add the coconut milk.
2. Now add the mussels, stirring to coat them in the sauce. Put the lid on and let them steam to open. This should only take about 5-7 minutes. Shake the pot every few minutes to ensure even cooking. Open the lid, season with salt & pepper then add the onions and fresh herbs and serve with fresh lime, making sure to discard any mussels which did not open.
This serves 3-4 people.