Thai Infused Mussels
Prep time: 10 mins
Cooking time: 10 mins
Ingredients
- 1kg
mussels, fresh
- 25g
butter
- 3
shallot, finely chopped or 1 red onion finely chopped
- 1/4 jar
Blue Dragon Thai Red Curry Paste
- 400ml
Blue Dragon Coconut Milk or for a richer texture
- replace with 250ml
Blue Dragon Coconut Cream
- mixed with 165ml
Blue Dragon Coconut Milk
- 1
red chilli, finely sliced
- 1 handful
coriander - torn
-
For a more substantial portion why not try adding:
- 1 red
pepper - finely sliced and then cut in half
- 1/2
leek, chopped into rings
- 10
cherry tomatoes - cut in half lengthways
Try this recipe with
Laksa Curry PasteThai Infused Mussels
Bring mussels to life by infusing them with the delightful Thai flavours. This is the perfect starter.
Preparation:
- Clean and debeard the mussels discarding any mussels which have already opened.
- Heat the butter in a large pan which has a lid.
- Add the shallot and fry for 1-2 minutes until soft. If using the red pepper, leek and cherry tomatoes add here and stir fry for a further 1 minute.
- Next add the Blue Dragon Thai Red Curry Paste and fry for a further 30 seconds.
- Add the Blue Dragon Coconut Milk (or Blue Dragon Coconut Cream and Blue Dragon Coconut Milk ) and bring to the boil.
- Place the mussels in the pan and cover with a lid. Allow to simmer for a further 3 minutes or until the mussels have opened.
- Serve the mussels (discarding any that haven't opened) with a generous amount of broth and the chilli and coriander.
Useful tip:
Use a Thai shallot (small with pink skin, and blueish skin) for a more intense flavour.
