Mussels with green curry
Mussels work with a variety of flavours, you can go traditional with beer, wine or cider or you can really go for it with stronger flavours such as Thai green curry. The aromatic curry paste works so well with the sweet mussels and then you have a creamy coconut milk base to enrich the dish. I like to make the paste from scratch, my go to recipe is my version of the paste I learned to make at the Chiang Mai cookery school in Thailand.
Dry ingredients
5g coriander seeds
5g cumin seeds
2g black peppercorns
Fresh ingredients
10g fresh ginger or galangal grated
4 sticks lemongrass grated
10 lime leaves
30g coriander root
4 shallots, peeled
4 cloves of garlic peeled
5g shrimp paste
4 green chilies (or you can use birds eye chilies if you want more heat)
20g Thai basil, if you cannot get this then use normal basil
10g fresh turmeric grated (this stains very easily, so wear gloves when using and avoid porous surfaces)
Roast the dry ingredients in a heavy bottomed pan for 5 minutes and then grind into a fine powder
Place all the fresh ingredients including the ground spices in a food processor and blend until you have a paste
You can also place these in a mortar and pestle if you wish and grind that way, its the more traditional approach, but I find for larger amounts, the food processor is much easier
You can store the paste in an airtight container in the fridge for up to a week or in the freezer for a couple of months
Mussels
50g curry paste
5g chopped coriander leaves for garnish
Juice of half a lime
100ml coconut milk
5g palm sugar
10ml soy sauce
1kg mussels, cleaned and debearded, (discard any mussels that will not close, check by tapping them, if they do not close, then discard)
5 lime leaves
10 ml oil for frying
Those of you cooking on the barbecue with your wok, set the temperature to 180c with the wok insert
In a large pan or wok fry off the curry paste in the oil for 5 minutes on a medium heat
Add the mussels and stir through
Place a lid on the pan/wok and cook the mussels on a high heat for 5 minutes
Add the coconut milk, lime leaves and palm sugar and cook for a further 5 minutes with the lid on or until the mussels are fully opened
Add the soy sauce and lime juice and stir through
Discard any mussels that have not opened
Serve garnished with coriander leaves
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