Saltspring Island Mussels With Red Curry Paste Recipe
Saltspring Island Mussels With Red Curry Paste
Ingredients
- 600 g Saltspring Island Mussels or any plump and sweet variety
- 1 Tbsp Vegetable Oil
- 2 Clove Garlic, Chopped
- 2 Stalks Lemongrass, sliced
- 100 ml Coconut Milk (mixed with 2 to 3 Tbsp of water)
- 3 Tbsp Red Curry Paste (Thai)
- 2 tsp Sugar
- 3 Thai Bird’s Eye Chilies, whole
- Sea Salt, to taste
- Lime Wedges
- A small handful of Thai/Asian Basil
- 8 Cherry Tomatoes, halved
- Cilantro, for garnishing (Optional)
Method
Heat the vegetable oil in a wok or saucepan. Add garlic, lemongrass, and give it a quick stir. Then pour in the coconut milk, curry paste, sugar, and chilies. Bring the mixture to a boil. Toss in the mussels, stir, and close with a lid. When all the mussels are cooked, season with salt, lime juice, and toss in the tomatoes and basil. Serve immediately.
Serves 2