- Lizzie Redwood
Fragrant Mussel Curry Sauce
1 Kg Omega Mussels
1 x Spring Onion thinly sliced
1/4 Mung Beans
1/2 Brown Onion - peeled, roughly chopped
1 cup Thai Basil (or normal)
1 cup Coriander
1 cup Mint
2 cloves Garlic - peeled
1" piece of fresh ginger peeled
2 Red chilli, finely sliced
2 Tbsp Lime Juice and Zest
2 Tbsp Lemon Juice and Zest
1 Banana (Ripe) - Peeled
400ml can Coconut cream
Seasoning to taste
Open the mussel pouch, drain into a colander to rinse under water. Small brown threads may be sticking out from between some of the mussel shells, this is the beard of the mussel. Grasp the beard and pull it out.
In a blender, place the onion, all the herbs (including stalks), garlic, ginger, chillies, lemon, lime zest and juice. Blend until a thick green paste forms. Add banana and blend again to achieve a smooth paste.
Heat oil in a heavy based pan over a medium heat, add the curry paste and stir-fry for approximately 2 minutes, stirring constantly.
Add the coconut milk and about 100ml of water and bring to a simmer.
Add the mussels, cover and heat through for 2-3 minutes.
Once cooked, season then place the mussels on a large platter or divide the mussels between bowls and pour over curry sauce. Sprinkle over the spring onions and mung beans for garnishing.
Recipe supplied by Chef Andrew Brown