This is the best way of pimping those mussels you get in cardboard boxes from the supermarket. Cook them up with a spicy curry paste and coconut milk, and you’ll have an affordable yet bougie meal on your hands.
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In partnership with Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Serves
4
Red Chilli
Garlic Clove
Ginger
Lemongrass Stalk
Coriander
Ground Cumin
Coconut Milk
Mussel
Fish Sauce
Lime
Bread
Salt
Vegetable Oil
In partnership with Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Serves
4
Red Chilli
Garlic Clove
Ginger
Lemongrass Stalk
Coriander
Ground Cumin
Coconut Milk
Mussel
Fish Sauce
Lime
Bread
Salt
Vegetable Oil
Unlock Mob Premium
In partnership with Calvet Wines
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Calvet offers wine for every occasion and recipe pairing. Explore their collection
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Roughly chop two of your chillies (removing the seeds), along with your ginger, garlic and lemongrass.
Step 2.
Add your chillies to a food processor with 1 tbsp vegetable oil, and blend to a smooth paste. Add a splash of water if needed.
Step 3.
Heat a sauté pan over a medium heat. Add a good splash of vegetable oil, then tip in your chilli paste. Cook out for 5 mins until your oil is stained red.
Step 4.
Meanwhile, add your garlic, ginger, lemongrass, coriander stalks and cumin to your same food processor, without washing it up. Blitz to a smooth paste, adding a splash of water if needed.
Step 5.
Add your garlic paste to the chilli pan, and cook for another few mins until fragrant. Pour in your coconut milk and simmer for 10 mins.
Step 6.
Meanwhile, cook your mussels according to packet instructions.
Step 7.
Finely slice your remaining chilli and roughly chop your coriander. Cut one half of your lime into wedges.
Step 8.
Add your mussels to your coconut broth along with the fish sauce and juice of your remaining lime. Season to taste with salt.
Step 9.
Serve up in bowls, topped with your sliced chillies, coriander and a lime wedge. Dunk in some crusty bread.
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Notes (2)
M
Mark V.
7 months ago
The best! I make this one with fruit de mer
C
Carolann B.
9 months ago
One of my favourites!
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