Serves – 4
Cooks in – 10 to 12 minutes
Difficulty – Easy
Ingredients
– 60ml olive oil
– 2 red onions, thinly sliced
– 2 stalks lemongrass, cut into 2cm pieces and smashed
– 6 cloves garlic, thinly sliced
– 6 tablespoons chopped peeled ginger
– 1/4 cup green curry paste
– 2 cans coconut milk
– 30ml brown sugar
– 60ml fish sauce
– 2 kg live mussels, washed and de-bearded, or 800 g local frozen half-shell mussels, thawed
– 2 limes, juiced
– 125ml (1/2 cup) coriander, chopped
– 125ml (1/2 cup) basil leaves
– crusty bread, for serving
– 2 red onions, thinly sliced
– 2 stalks lemongrass, cut into 2cm pieces and smashed
– 6 cloves garlic, thinly sliced
– 6 tablespoons chopped peeled ginger
– 1/4 cup green curry paste
– 2 cans coconut milk
– 30ml brown sugar
– 60ml fish sauce
– 2 kg live mussels, washed and de-bearded, or 800 g local frozen half-shell mussels, thawed
– 2 limes, juiced
– 125ml (1/2 cup) coriander, chopped
– 125ml (1/2 cup) basil leaves
– crusty bread, for serving
Method
- In a large saucepan, heat the olive oil and sauté the onion until soft.
- Add the lemon grass, garlic, ginger and curry paste – cook for 2 minutes.
- Add the coconut milk, sugar, fish sauce and the fresh mussels, cover with a lid and allow to steam until the mussels have opened.
- If using local frozen half-shell mussels, add the mussels and cook for 2-3 minutes.
- Add the lime juice and stir in the herbs.
- Serve hot with crusty bread.
A little tip: When cooking with fresh ginger (the root that is), use a teaspoon to scrape off the skin. This way you get all the skin off, without digging holes in your fresh ginger.