Curried Mussels

This is a nice little twist on traditional Moules Mariniere. The curry itself is quite mild so as not to overpower the mussels. Served with some good bread or skinny fries it’s a cracking dish with a couple of Cobra’s. This recipe will serve 2.

You will need:

1 kg Mussels (cleaned)

1 tin of coconut milk

2 Large Banana Shallots (finely diced)

3 Cloves of Garlic

1 Inch of Ginger

1 Red Chilli

1 tsp Garam Masala

1/2 tsp Tumeric

1/2 tsp Coriander

1/2 tsp Cumin

1 Heaped tsp Tomato Puree

Fresh Coriander

1 tbs Lemon Juice

Salt

Pepper

1. Firstly clean all of the mussels, removing the beards and discard any mussels that don’t close when you give them a tap.
2. In a frying pan add a little oil and gently sweat off the onions until soft. In a pestle and mortar crush the garlic and ginger then add to the pan and cook until soft. Add in a finely diced chilli and 1 tsp of chipped coriander stalks.
3. Add in your spices and tomato puree and cook for a minute before you add the coconut milk.
4. Give the mix a good stir and let simmer for about 5 minutes before you add the mussels.
5. Cover with a lid or tin foil. Cook for 4-5 minutes or until all the mussels have opened.
6. Take off the tinfoil and toss the mussels so they are all coated in the sauce. Finally add the lemon juice and some shredded coriander leaves.

Crack open some Cobra and…… Enjoy!