Ingredients
- 2 lbs mussels, cleaned
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 stalk lemongrass
- 3 kaffir lime leaves
- 1 tbsp fish sauce
- 1 lime
- Fresh cilantro
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Sauté red curry paste in oil for 1 minute until fragrant.
- Add coconut milk, bruised lemongrass, and lime leaves. Simmer 5 minutes.
- Season with fish sauce and a squeeze of lime juice.
- Add mussels, cover tightly, and steam 5-6 minutes until all shells open.
- Discard any unopened mussels. Serve in bowls with broth, cilantro, and crusty bread for dipping.
Timing
Allow roughly 6 minutes of preparation and 16 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.