Prep time
50 mins
Cooking Time
20 mins
Serves
4
Ingredients
2 kg MSC Scottish mussels
500ml fish stock
250g coconut milk
200g beansprouts
200g bamboo shoots
6 baby sweetcorn, sliced
12 mange tout peas
6 spring onions, finely chopped
1 tbsp root ginger, finely chopped
2 sticks of lemongrass
Juice of 1 lime
1 tbsp coconut oil
1 tbsp Thai red curry paste
1 tsp turmeric
1 tsp red chilli, deseeded and finely diced
Bunch of Thai basil
Soy sauce to season
Method
- Start by checking your mussels and removing any dead ones that remain open after shaking in a colander under some cold running water. Debeard them and then leave in a bowl of ice covered with a damp cloth until you plan to cook them.
- Heat your coconut oil in a large pan and add in all your vegetables and lemongrass. Toss on a high heat and stir in your curry paste, turmeric and chilli.
- Next add in your mussels followed by coconut milk and stock. Then cover with a lid and cook for 4-5 mins until the sauce returns to boiling point and the mussels all steam open. Stir a few times to cook evenly and allow the aromatic ingredients into the open mussels’ shells. Finish with torn Thai basil, lime juice and a splash of soy sauce to season.
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