Thai flavored mussels
2lb fresh mussels
1 tablespoon olive oil or rapeseed oil
6 cloves crushed garlic
2 red chilies, minced
1 stalk lemongrass, finely chopped
½ cup Thai curry paste
1 cup coconut milk – Healthy version use low fat coconut milk
1 cup heavy cream – Healthy version use low fat yoghurt
2 teaspoons nam pla (Thai fish sauce)
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
1. Wash the mussels well under cold running water discarding any that have broken or have open shells.
2. Heat the oil in a large pan or wok, add the garlic and chili and cook for a minute without browning.
3. Add the chopped lemongrass, curry paste, coconut milk (or low fat coconut milk), heavy cream (or low fat yoghurt) and fish sauce whisk together. Add the fresh mussels, cover the pan with a lid of foil and allow the mussels to cook for about 5-6 minutes or until all the shells have opened.
4. Add the chopped cilantro and chopped parsley stirring well, divide the mussels between four warm soup bowls, pour over any remaining liquid and serve. Serve with boiled rice, warm crusty bread, and a nice green salad.