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Red curry mussels

Red curry mussels

Recipe (lunch, starter)

Inspired by Asian flavours, this way of cooking mussels is an interesting take on “traditional” steamed mussels!

TIP: you can keep any leftover curry paste for two weeks in the fridge.

Recipe from Bart’s Fish Tales. Carrera Culinair.

  • 1

    To make the curry paste, blend the onion, lemon grass, garlic, ginger, red chili, djeroek peroet, koriander, kurkuma, tomato puree, lime zest, sunflower oil and some salt in a kitchen machine. Blend until a coarse curry paste

  • 2

    Check if the mussels are undamaged. Get rid of broken ones. Heat a wok or big frying pan and add two tablespoons of curry paste. Fry this for one minute and add the coconut milk. Whisk and bring to a boil

  • 3

    When the moisture is boiling, add the mussels and mix with the sauce. Place a lid on the pan and steam the mussels for 5-7 minutes. Stir once in a while. When all mussels are opened, add half of the spring onion, red chili and koriander, mix again.

  • 4

    Serve the mussels and garnish with the left spring onion, red chili, koriander, lemon grass and lime. Enjoy!

(Image: David Loftus)

Ingredients

  • - 1 onion

  • - 1 stalk lemon grass, in pieces

  • - 4 garlic cloves

  • - 2 cm ginger, peeled

  • - 3 red chilis, without stalk

  • - 3 djeroek peroet (lime leaf)

  • - handfull koriander

  • - 1/2 tl kurkumapowder

  • - 1 tl tomato puree

  • - zest of 1 lime

  • - 50 ml sunflower oil

  • - salt

  • - 2 kg mussels, cleaned

  • - 400 ml coconut milk

  • - 4 spring onions, in rings

  • - 1/2 red chili, in rings

  • - 4 sprigs koriander, roughly chopped

  • - 1 stalk lemon grass, roughly chopped

  • - 1 lime, halved

  • 25
  • 4 persons