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!
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.