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!