Mussels with a Thai Coconut Curry Broth and Spring Vegetables

    This bowl of goodness is so easy to make and such fun to eat. The juicy mussels add their own flavour to the broth and the sweet spring vegetables balance out all the spice so you have a harmonious zing. Get slurping.

This is just as good with no rice as it is with it. Without rice you just slurp the broth like a soup, with rice the rice obviously soaks up all that flavour and you have a more filling meal. I also love it just with a slice of crusty sourdough to dunk into the broth.

Full disclosure. My housemate and I have been known to eat this with no carbs between the two of us. But it’s too much. We’re like sickly full to bursting and it would be better to share it. But I don’t feel like it wouldn’t reheat very well so we usually just gorge ourselves on mussels then have a nap. Health.

You should share it between 4. Or at least 3. Either way you’re in for a good time. Because it’s just delightful. Plus it’s super quick and easy making it the ideal meal or the warmer months. Minimal time spent next to a hot stove is what I’m all about.

I get organic mussels for less than a tenner from my local fishmonger, they’re not hard to find and such a good source of omega 3, they’re really easy to clean too. You just give the shells a little scrub to remove any straggly bits and pull out the beard things and you’re good to go.

Serves 4

Ingredients

1kg live mussels

2 tsps olive oil

1 tbs coriander root and stem, finely chopped

1 Tbs finely sliced ginger

2 tbs curry paste of choice (green and panang both work well)

2 cans coconut milk

1 cup chicken or vegetable stock

2 zucchini, sliced into 3-5mm thick rounds

2 cups green beans

1 cup peas (frozen work fine)

1 tsp coconut sugar

1 tsp fish sauce

1 lime

Coriander, sliced chilli and spring onion to serve

Rice or sourdough to serve

Directions

Clean the bears from the mussels and give the shells a little scrub. Set aside.

Heat a large wok or saucepan on medium heat. Add oil, coriander stalks, ginger and curry paste. Fry until fragrant. Add coconut milk and stock and bring to a boil. Add the mussels and cook covered for 2 minutes.

Add the vegetables to the pot and cook covered for a further 5 minutes or until all (or the vast majority) of the mussels have opened. Turn off the heat. Add the juice of 1/2 a lime, sugar and fish sauce. If it needs salt add a little soy but the stock may have taken care fo that.

Ladle into bowls, over rice if using, and scatter with chilli, spring onion and coriander. Cut the remaining lime half into wedges and serve along side.

HH. x

 

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