Mussels in red curry sauce
With Simon Holst
Fresh (live) mussels must be about the best value seafood around. Better still, as well as being delicious, they also have high levels of all sorts of vitamins and minerals, including iron, and like most seafood, are low in fat.
For 2-3 servings:
Cost per serving: $4.50
Time to prepare: 15 minutes
1kg live mussels
1 tablespoons canola oil
1 small onion
2 cloves garlic, crushed, peeled and chopped
1cm piece fresh ginger, peeled and chopped
1 medium carrot, finely diced
1 small red pepper, finely diced
1 tablespoon red curry paste
4 kaffir lime leaves
1 stalk lemon grass, bruised
3/4 cup coconut cream
2 tablespoons fish sauce
1/2 teaspoon each sugar and salt
chopped coriander to garnish
Pull the beards (any hairy looking bits) from the mussels, then set them aside. Heat the oil in a large pot that has a tight fitting lid (you need a lid to steam the mussels open). Add the onion and garlic and cook, stirring frequently, until the onion is soft, then add the ginger, carrot and capsicum. Continue to cook until the capsicum has softened, then add the curry paste and cook, stirring continuously, for 1-2 minutes longer.
Stir in the lime leaves, lemon grass and coconut cream. Bring the mixture to a rapid boil and add the mussels. Cover and cook for about 5-6 minutes, stirring once or twice.
Stir in the fish sauce, sugar and salt. Divide the mussels between bowls, discarding any that have not opened, then divide the sauce evenly between the bowls too.
Garnish with chopped coriander and serve immediately, with steamed rice or crusty bread to mop up the sauce along side.
(TX: 6 September 2011)