Mussels are produced in many areas around the UK. These include around the coast of Scotland, Wales and Ireland, and more specifically the Shetland Isles, Cornwall and Devon. Mussel beds, or ropes, are typically in-shore. Mussels are hugely seasonal, and spawn in the warm summer months. They are at their best when waters are cold.

Thai red curry mussels dish

Preparation: 20 minutes

Cooking: 10 minutes

Serves: 2

Ingredients

  • Mussels - 1kg ( order from us using code 04MUS00K0A)
  • Thai red curry paste - 15gm
  • Spring onions - 1 x chopped
  • Coconut milk - 100ml
  • Fish sauce - 10ml
  • Lime - 1
  • Kaffir lime leaves - 2
  • Red chilli - 10 rings
  • Vegetable Oil - 10ml
  • Coriander - For garnish

Method

Full ingredients

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1.Clean the mussels by scrubbing them and pulling off any beards. Do not use any mussels that don’t close during the cleaning process or when tapped.

2 Heat the oil in a large pan, add half the chopped spring onions and cook for a minute. Add the lime leaves and red curry paste and cook for a minute. Add the coconut milk and bring to a simmer. Cook for 2-3 minutes. Add cleaned mussels and cover with a lid.

3 Cook for 5-6 minutes more, gently shaking the pan to help the mussels open. Once they are open add the fish sauce, juice of half the lime and chilli slices.

4 Serve in deep bowls, garnished with coriander, the remaining chopped spring onions and lime wedges.

Have a question about this recipe?

Speak to our knowledgeable team for further info on portion sizes.

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Mussels are produced in many areas around the UK, including Scotland, Wales, Ireland, Cornwall and Devon. Ask us for information on the locality of the mussels so you can add the prove-nance to your menu.