Red Curry Mussels
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
1 tablespoon lime juice
2 teaspoons brown sugar
1kg of frozen Sanford New Zealand Greenshell Mussels - Half Shell
1 red chilli, sliced
handful of fresh coriander
steamed white rice
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.
Serve mussels with steamed white rice, sliced red chilli, lime wedges and coriander.