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.
Some hae meat and canna eat, And some would eat that want it But we hae meat, and we can eat, Sae let the lord be thankit. By Robert Burns ...
Baked Monkfish with leeks in a lemon sauce, herby mushrooms (whatever herbs you have available) all served with a little long grain rice, a...
I made this pie at the weekend + 1 for the freezer, great pie, the second one almost didn't make it to the freezer. The perfect accompa...
Courgette and Dolcelatte Soup Dolcelatte cheese is a milder version of Gorgonzola and has a lovely creamy texture, it compliments the fre...