Thai Mussels
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Thai Mussels

Thai Mussels

Ingredients

Method

  • 1kg live mussels, scrubbed and cleaned
  • 4 garlic cloves, chopped
  • 4 spring onions, chopped
  • 15g ginger, chopped
  • 1 lemongrass stick, bruised
  • 4 kaffir lime leaves
  • 1 tbsp green curry paste
  • 1 tin of coconut milk
  • 1 tbsp Thai fish sauce
  • Chopped coriander, to garnish
  • Preheat your oven to 200C, and line a baking tray with foil. Discard any mussels that won’t close when tapped (while making a noise like a seagull, obviously).
  • Place the mussels, the garlic, ginger, spring onions, lemongrass, and lime leaves on one side of the foil. Dot the mussels with your curry paste, and pour over some of the coconut milk and the fish sauce. Seal the foil around the edges to make a parcel, and bake in the oven for 10 minutes.
  • Remove the parcel from the oven, and discard any mussels which remain closed after cooking. Serve in bowls with a splash more coconut milk, and garnish with coriander. Yum!
30 mins
2 serving
This recipe pairs perfectly with the Farm Hand Semillon Sauvignon Blanc 2018 from Monash Valley, Australia.

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