Thai Mussel Curry

Lowtide at Gerike's Point

Lowtide at Gerike's Point

 

If it’s sunny, and Sunday, and early morning low tide at Gerike’s Point – it’s a day for mussel collecting. 

We have two mussel licenses which allow for the collection of around 60 mussels, a free feast for the four of us.

There are many great, and easy, ways to cook mussels and this simple Thai curry is one of them.

 

Ingredients

Two tablespoons Thai green curry paste

One tablespoon olive oil

60 mussels, cleaned, de-bearded, rinsed (throw out any mussels that do no close tightly when tapped)

400ml coconut cream

Juice of one lemon

Two tablespoons each of chopped fresh corinader leaves and fresh chopped basil

Method

Heat the olive oil over a high heat in a large saucepan. Add the two tablespoons of Thai green curry paste and fry for a minute or two.

Add the mussels and the coconut cream, cover the pot with a lid and bring to the boil. Turn down the heat and simmer for two minutes, or until all the mussels have opened. Throw away any mussels that do not open.

Remove from the heat and add the lemon juice, coriander and basil, stir well.

Serve immediately. It’s great with French bread or rice or couscous. Whatever you feel like on the day. Generous amounts of chilled white wine in frosted glasses are a must.

Free lunch

Free lunch

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1 Response to “Thai Mussel Curry”


  1. 1 criscocorner March 29, 2009 at 5:51 pm

    That sounds too good to eat


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