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