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Curried coconut mussels
- Prep time:
- 5 mins
- Cook time:
- 10 mins
- Serves:
- 4
Give your steamed mussels an Asian twist with this quick and easy recipe from John Burton Race
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Ingredients
- 30g Butter
- 2 Shallots, finely chopped
- 1 clove Garlic, finely chopped
- 1 tsp curry powder
- 1 pinch Saffron
- 1 Bay leaves
- 1 sprig Thyme
- 1 stick Celery
- 150ml dry White wine
- 1.5kg live Mussels, cleaned and beards removed
- 75ml coconut milk
- 1 tbsp chopped Coriander
Method
1. Melt the butter in a large pan and add the shallots, garlic, curry powder, saffron, bay leaf, thyme and celery stick.2. Turn up the heat, add the white wine and bring to the boil. Tip in the mussels and stir to mix. Season with salt and pepper. Cover with a tight-fitting lid and cook for about 3 minutes or until the mussels open.
3. Shake the pan, stir the mussels and add the coconut milk. Heat for another minute, then pour into a large serving bowl, sprinkle with coriander and serve.
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