Thai Green Mussel Curry
1kg Omega mussels
2 Tbsp olive oil
1 tsp coriander root and stem, finely chopped
3 tsp Thai green paste
1 Tbsp finely sliced ginger
5 sprigs spring onion, finely chopped
1 can coconut milk
1 cup stock (or 1/2 cup mussel brine and 1/2 cup water)
2 cups green beans (could also use capsicum, zucchini, mushrooms or other vegetables that you have on hand)
1 tsp brown sugar
1 tsp fish sauce
Coriander, sliced chilli and spring onion to serve
Rice and/or roti to serve
Open the Omega mussel pouch, separating the mussels from the stock and setting aside. Remove any loose mussel beards and discard.
Heat olive oil in a saucepan on medium heat. Add the coriander stalks, ginger and curry paste. Fry for 3-4 minutes, or until fragrant.
Add coconut milk and stock and bring to a boil. Add the vegetables to the pot and cook for 5-10 minutes.
Add the juice of 1/2 a lime, brown sugar and fish sauce, add more if needed to taste. Add the mussels and cook for 2-3 minutes to heat the mussels through.
Serve with plain / coconut rice and roti or naan if using, top with sliced red chilli, spring onion and coriander.
Photography and recipe by Thea Betts