Flavoured with shallots, coconut milk, lime and chilli, these mussels in a green curry sauce are just too tasty!
Skill level:Easy peasy
- 2kg (4lb) fresh mussels in shell
- 30g (1oz) butter
- 2 shallots, peeled and finely chopped
- 50g sachet of Thai green curry paste (or 1-2 level tbsp)
- 400ml can coconut milk
- 1 red chilli, deseeded and sliced
- 2 lime leaves
- 1 stick lemon grass, cut into strips
- Scrub the mussels well and remove any beards. Discard any that are open and that do not close when the shells are gently tapped.
- Melt butter in large saucepan and add the shallots. Cook over medium heat, until the shallots have softened. Add Thai green curry paste and cook for 1-2 mins more. Pour in coconut milk then addd chilli, lime leaves and lemon grass. Simmer for 2-3 mins then add mussels. Cover the pan with lid. Shake occasionally, for about 5 mins or until mussels have opened.
- Serve the mussels immediately, with the juice spooned over them. Discard any that don’t open. (Not suitable for freezing).
Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.