Name: Mussels with coconut cream
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 teaspoon vegetable oil; 2 teaspoon Thai green curry paste; 2 clove garlic, finely chopped; 2 small red chillies, seeds removed, finely chopped; 2 teaspoon lemongrass, drained and chopped (Continental Lemon Grass Essentials); 4 coriander stalks, roughly chopped, leaves reserved; 400 millilitre can coconut cream; 1 cup fish stock; 1 teaspoon fish sauce; 24 fresh mussels, scrubbed and beards removed

This recipe first appeared in Food magazine.

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Ingredients

2 teaspoon vegetable oil

2 teaspoon Thai green curry paste

2 clove garlic, finely chopped

2 small red chillies, seeds removed, finely chopped

2 teaspoon lemongrass, drained and chopped (Continental Lemon Grass Essentials)

4 coriander stalks, roughly chopped, leaves reserved

400 millilitre can coconut cream

1 cup fish stock

1 teaspoon fish sauce

24 fresh mussels, scrubbed and beards removed

Method

1.Heat the oil in a large saucepan and add the curry paste, garlic, chillies, lemongrass and coriander stalks. Stir-fry for several minutes before adding the coconut cream, fish stock and fish sauce.

2.Bring to the boil and add the mussels, cover and simmer for about 5 minutes, shaking the pan occasionally until all the mussels have opened. (Ensure the mussels are thoroughly debearded and discard any that do not open.)

3.Use a slotted spoon to remove the mussels from the pan and place them in a bowl.

4.Divide the liquid and mussels between 4 warmed serving bowls and garnish with the reserved coriander leaves.

Women's Weekly Food