Entertaining

Mussels in chilli curry butter with spring onion pancakes

Name: Mussels in chilli curry butter with spring onion pancakes recipe
Yield: 4
Ingredients: 1 tbs grapeseed oil; 4 eschalots, thinly sliced; 4 garlic cloves, thinly sliced; 3cm piece (15g) ginger, finely chopped; 2 tbs yellow curry paste; 1 tbs chilli jam; 100g unsalted butter, chopped; 1 1/2 tbs oyster sauce; 2 tbs white wine; 1kg pot-ready mussels; Coriander leaves, to serve; Spring onion pancakes (from supermarkets), cooked, to serve

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by Phoebe Wood

Oct 12, 2021

"I love a handy hack, and pre-made curry pastes are a great way to infuse big, bold Thai and Indian flavours in any meal with absolute."

1 tbs grapeseed oil
4 eschalots, thinly sliced
4 garlic cloves, thinly sliced
3cm piece (15g) ginger, finely chopped
2 tbs yellow curry paste
1 tbs chilli jam
100g unsalted butter, chopped
1 1/2 tbs oyster sauce
2 tbs white wine
1kg pot-ready mussels
Coriander leaves, to serve
Spring onion pancakes (from supermarkets), cooked, to serve

Method

1.

In a large shallow frypan or wok, heat the oil over medium-low heat. Add eschalot, garlic and ginger, and cook for 2-3 minutes until just softened. Add curry paste and chilli jam, and, cook, stirring constantly, for 1-2 minutes until lightly caramelised. Add butter and oyster sauce, and cook, stirring constantly, until butter has completely melted. Bring to a simmer. Add wine and mussels, and stir gently to coat mussels. Cover with a lid and cook for 2-3 minutes until all mussels have opened. Season to taste and top with coriander leaves. Serve with spring onion pancakes.

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