One Pot Meal: Thai Mussels
Aromatic and packed with flavour, these Thai red curry mussels take only minutes to cook.
• 1kg (2lb 4oz) mussels, rinsed
• 1 tbsp cold-pressed rapeseed oil
• 2 shallots, diced
• 3 garlic cloves, finely chopped
• 1 lemongrass stick, outer layer removed and inside crushed with the blade of a knife
• 2 kaffir lime leaves
• 3 tbsp Thai red curry paste
• 400g (14oz) light coconut milk
• juice of 1 lime
• 1 red chilli, deseeded and thinly sliced
• 1 good handful of chopped coriander
SERVES: 4 AS A STARTER, 2 AS A MAIN
PREP TIME: 15 MINUTES
COOKING TIME: 12 MINUTES
1. Clean and debeard the mussels, discarding any with broken shells or that don’t close when tapped.
2. Heat the oil in a large saucepan over a medium-low heat and sauté the shallots and garlic, covered and stirring occasionally, for 3 minutes until softened. Add the lemongrass, lime leaves and red curry paste and cook, stirring, for another minute.
3. Turn the heat to medium, pour in the coconut milk and cook for 5 minutes until reduced and thickened.
4. Stir in the lime juice and add the mussels, stir to coat the mussels in the sauce. Cover the pan with a lid and cook for 3–4 minutes, shaking the pan every now and again until the mussels open, discarding any that remain closed.
5. Using a slotted spoon, divide the mussels between serving bowls, spoon over some of the sauce and sprinkle with the chilli and coriander.
You could make this dish
more substantial by serving the coconut curry broth poured over wholewheat noodles or short-grain brown rice, after eating the mussels. Don’t forget to add some steamed green vegetables, too.
PER SERVING (as a main) 717kcals, 62.6g protein, 35.3g fat, (18.6g saturates), 13.0g carbs, 2.1g fibre, 4.9g sugar, 0g sodium
Nicola Graimes is an award-winning health, cookery and food writer. A former editor of Vegetarian Living magazine, she has written over 30 cookbooks. Her latest book Part-time Vegetarian, Watkins Publishing, has recently come out.
, 03 April 2017