Thai Coconut Curry Mussels

This is a delicious & healthy recipe using NZ Green Lipped Mussels in a fragrant Thai Red Curry broth.

1 kg NZ Green Lipped Mussels

2 x Tbsp Cocavo Light or Cocavo Pure

1x medium onion diced

2 x Tsp Minced Garlic

1 x Tsp Minced Ginger

3 x Tbsp Red Curry Paste

400mls  Organic Coconut Cream

½ Tsp Fish Sauce

1 x Tbsp coconut sugar or brown sugar

¼ x cup fresh Coriander leaves for garnish

¼ x cup fresh mint leaves for garnish

1 x lime cut into wedges, for serving

Salt & freshly ground black pepper

Method

1.      Place a pot over medium heat and melt the coconut oil.

2.      Add the chopped onion and sauté for 1-2 minutes to soften, then add the ginger and garlic and sauté for another minute.

3.      Stir the curry paste into the oil and pour in the coconut cream and give the sauce a good stir.

4.      Add the brown sugar and fish sauce and give the curry sauce one more stir.

5.      Check and Adjust seasoning to suit

6.       Add the cleaned mussels to the coconut curry broth and gently stir the mussels into the broth so they are coated with the sauce.

7.      Place a lid on the pot and cook until the mussels just open, about 6-7 minutes.

8.      Once done, plate the mussels into wide bowls and pour the sauce on top.

Garnish with fresh herbs and lime and serve immediately.

Optional: Replace Red Curry paste & Coconut Cream with Red Curry Coconut Milk 400ml

I like a good squeeze of lime juice over the top.