3 Tablespoons sunflower oil
4 kg mussels
5 cm piece fresh ginger, finely chopped
2 cloves garlic, finley chopped
1 stalk lemon grass, hard outer layer removed and finley sliced
3 Tablespoons Thai green curry paste
400 ml coconut milk
fish sauce to taste (optional)
1 small bunch basil
1 small bunch coriander
2 red chillies, finely sliced
Place the mussels in a bowl of cold water. Discard any open ones.
Heat a large pot over medium heat with 3 tablespoons sunflower oil. Add the garlic, ginger and lemon grass and fry for a about 2 minutes. Add the curry paste and fry for another 1 minute.
Drain the mussels and add them along with the coconut milk to the pot. Cover with a lid and bring to the boil. Cook the mussels for about 3 -5 minutes or until they are all open. Shake the pot gently every so often to ensure that the mussels cook evenly. Season with fish sauce, if you wish, according to your taste.
Pick the basil and coriander leaves. Squeeze the juice of 1 lime into the mussels and stir well. Scatter the basil, coriander and red chilli over the mussels and serve with the remaining lime cut into wedges.
Delicious served with crispy bread or rice to mop up the juices.
If you’re looking for a dessert to follow the mussels, try the Pineapple with Minted Sugar.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Wine advice: Iphöfer Kronsberg Scheurebe – Kabinett Trocken