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Thai red curry mussels
Ingredients
Equipment
Method
Clean the Mussels
- Scrub the mussels under cold water and remove any beards. Discard any mussels that do not close when tapped firmly on the counter, as they are no longer alive and should not be eaten.
Build the Thai Red Curry Broth
- Heat the oil in a large pot over medium heat. Add the chopped spring onions and cook for 1 minute. Stir in the Thai red curry paste and sauté for another minute to release the aromatics.
- Pour in the coconut milk and bring to a simmer. Let the mixture cook for 2 to 3 minutes to allow the flavours to blend.
Steam and Finish
- Add the cleaned mussels to the pot and cover with a lid. Cook for 3 to 5 minutes, shaking the pot occasionally, until the mussels have opened. Discard any that remain closed.
- Add the fish sauce, lime juice, sliced red chilli, and Thai basil. Shake the pot or stir gently to combine. Serve hot in deep bowls with steamed jasmine rice or crusty bread to soak up the broth.
