Friday, 15 April 2011

Spicy coconut mussels

1 pint fresh mussels
1 shallot, finely chopped
1 red chilli, finely chopped
1 tsp Thai red curry paste
200ml tinned coconut milk
Juice of 1 lime
1 tbsp olive oil


Clean and de-beard the mussels, discard any open ones if they don't close when you tap them on a hard surface.
Heat the oil in a wok, over a moderate heat.
Add the shallots and chilli, cook gently for 5 minutes.
Add the curry paste and cook for a further minute.
Pour in the coconut milk and bring to the boil, add the mussels to the pan and cover with a lid, cook for 4-5 minutes  until  the shells have opened, shaking the pan occasionally.
Discard any mussels still closed after cooking.
Serve with a wedge of lime and hot Nann bread strips.

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