Red curry of mussels

The broth in this red curry of mussels is kept quite subtle to ensure the mussel flavour cuts through.
The broth in this red curry of mussels is kept quite subtle to ensure the mussel flavour cuts through. Photo: Marina Oliphant

My feeling when it comes to this sort of seafood is, keep it simple.

Ingredients

400ml coconut milk

4 tbsp Thai red curry paste

3 tbsp palm sugar

4 tbsp fish sauce

5 kaffir lime leaves

3.5kg fresh mussels

4 limes, 2 juiced

1 bunch coriander, leaves picked

Method

Place a heavy-based saucepan on a medium heat.

Add 100 millilitres of the coconut milk and curry paste and fry until coconut milk splits and paste smells fragrant. Add sugar and fish sauce then cook for 5 minutes.

Add lime leaves and remaining coconut milk and bring to the boil.

Add mussels, reduce heat to medium, then cover saucepan with a lid. Cook for about 4 minutes or until mussels open, add lime juice and coriander and give the pot a shake.

Divide mussels between four bowls and pour sauce over them. Serve with half a lime.