Mussels in yellow curry
The authentic Zeeland mussels from Fish Tales come straight from the Oosterschelde. These truly Dutch shells pair perfectly with Asian herbs and spices, as seen in this recipe. The creamy Thai curry has a wonderfully aromatic flavor that brings out the briny mussels even more. The coconut milk and lime juice add a delicious sweet-and-sour twist to the dish.
Add extra peppers for more heat!
First, make the curry paste by blending all the ingredients in a food processor until it forms a coarse paste. Season with salt and pepper.
Rinse the mussels and remove any damaged ones.
Take a large pot or wok and sauté 4 tablespoons of the yellow curry paste along with the pieces of lemongrass for 1-2 minutes. Add the coconut milk and mix everything well. Bring it to a boil, then add the mussels. Stir them into the sauce and cover the pot with a lid.
Cook the mussels over high heat for 3-5 minutes until the shells open. Then, add half of the spring onions, red chili pepper, cilantro, and lime juice, and stir well.
Serve the mussels with the remaining spring onions, chili pepper, and cilantro. Serve with lime wedges on the side.
