Red Curry Mussels
Ingredients
1 tablespoon olive oil
2 tablespoons red curry paste
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
400ml tin of coconut milk
50ml water
1 tablespoon lime juice
2 teaspoons brown sugar
1kg of frozen Sanford New Zealand Greenshell™ Mussels - Half Shell
TO SERVE
1 red chilli, sliced
handful of fresh coriander
lime wedges
steamed white rice
Method
1. Heat oil in a pot over medium heat. Add the red curry paste and ginger and fry for 2-3 minutes, then add the garlic and fry for a further minute. Pour in the coconut milk and water and bring to a simmer. Add the lime juice and brown sugar and stir to combine.
2. Add the mussels, cover and steam for 2-3 minutes or until cooked through. Gently shake the pot to cover the mussels in sauce.
TO SERVE
Serve mussels with steamed white rice, sliced red chilli, lime wedges and coriander.
CHEF'S TIP
