Green curry mussels

Name: Green curry mussels
Yield: 4
Ingredients: 1 cup (250ml) coconut milk; 1 tbs finely grated palm sugar; 1 tbs sunflower oil; 1kg pot-ready mussels; 1 long green shallot, sliced 5cm thick; 2 long red chillies, halved lengthways; 3 kaffir lime leaves; 3 lemon myrtle leaves (optional); 1/2 loosely packed cup picked Thai basil leaves; Juice of 1 lime, plus extra cheeks to serve; Grilled sliced sourdough bread, to serve; 1 onion, chopped; 1 Asian (red) eschalot, peeled, chopped; 5cm piece (25g) ginger, peeled, chopped; 2 garlic cloves, crushed; 2 long green chillies, chopped; 1 lemongrass stalk (white part only), chopped; 1/2 bunch coriander, chopped; 2 long green shallots, chopped; 1/3 cup (80ml) sunflower oil

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by Jesse McTavish

Feb 26, 2019

Ingredients (20)

1 cup (250ml) coconut milk
1 tbs finely grated palm sugar
1 tbs sunflower oil
1kg pot-ready mussels
1 long green shallot, sliced 5cm thick
2 long red chillies, halved lengthways
3 kaffir lime leaves
3 lemon myrtle leaves (optional)
1/2 loosely packed cup picked Thai basil leaves
Juice of 1 lime, plus extra cheeks to serve
Grilled sliced sourdough bread, to serve

Green curry paste

1 onion, chopped
1 Asian (red) eschalot, peeled, chopped
5cm piece (25g) ginger, peeled, chopped
2 garlic cloves, crushed
2 long green chillies, chopped
1 lemongrass stalk (white part only), chopped
1/2 bunch coriander, chopped
2 long green shallots, chopped
1/3 cup (80ml) sunflower oil

Method

1.

For the green curry paste, place all ingredients in a blender and whiz until smooth. Set aside.
2.

Place coconut milk and palm sugar in a saucepan over high heat and cook, stirring constantly, until sugar is dissolved. Set aside.
3.

To make the curry, heat oil in a large saucepan over high heat. Add curry paste and cook, stirring occasionally, for 30 seconds or until fragrant. Add mussels, shallot, chilli, kaffir lime leaves, lemon myrtle, if using, coconut milk mixture and half the Thai basil. Bring to the boil, then reduce to a simmer and cook, stirring occasionally, for 6-8 minutes or until mussels begin to open, discarding any that remain closed. Stir through lime juice and scatter with remaining Thai basil. Serve with extra lime cheeks and sourdough.